In a small saucepan, heat the raspberries, sugar and water over medium-high heat.

Turn the heat down to low just before it starts to boil. Let it simmer for about 10 minutes until the raspberries have broken down.

Remove from heat and let it cool for about 10 minutes.

Once it has cooled enough, run the raspberry syrup through a strainer or cheese cloth. Add 1 tbsp per cup of hot cocoa and store any leftovers in the refrigerator in a sealed container.