Hold on tight I took the original Black Raspberry Syrup recipe posted by Food in Jars and modified it. Now that I got a hold of more red raspberries, I modified it again!
3Cups of berries
1/2 cup water
1 cup sugar
1 vanilla bean
I put my jars lids and rings into a large pot add water till all are covered and turn it on high. When it just starts to simmer I turn the heat down low enough to avoid boiling but keep the water simmering. Then I make my syrup.
Put the berries into the blender and really puree them well. Then strain the mixture through a sieve to get out the seeds. This is the part that takes the longest. I just put on a podcast and mashed away until I can’t get any more juice/fine pulp through the sieve.
Pour the pureed/strained berries into a pot, add 1/2 cup of water and 1 cup of sugar and one cut open and scraped vanilla bean.
Boil for 5 minutes. It is supposed to be runny, not thick like jam or anything.
Remove vanilla bean with a fork.
Remove jars from simmering water with tongs and pour syrup into clean, hot canning jars.
Add lids and rings, boil in a hot waterbath for 10 min.
I love that the vanilla cuts down the tartness of the berries just a smidge. Uses for this syrup have turned out to be endless.
Heat and pour over waffels, crepes, pancakes or icecream
Add to lemon water, sparkling water.
Add 1 tablespoon to a bowl of oatmeal.
Add 1/4 cup to pudding, cake mix or brownie mix.
I love adding 1 tsp of this syrup and squeezing half a lemon into my waterbottle before biking to the beach. Super refreshing and it helps me drink more water!