Stir together the sugar and water in a saucepan over medium high heat until the sugar dissolves. Add the raspberries and bring to a boil. Mash the raspberries with the back of a spoon or a potato masher and allow to simmer, stirring occasionally, for 3-5 minutes. Cool, then pour through a fine mesh sieve to remove the seeds. Refrigerate before serving. For drinks, pour a 1/2 teaspoon of the fresh raspberry syrup and a 1/2 teaspoon of the almond liqueur into each of 4 champagne flutes. Stir together well before topping each glass with champagne.