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Place the blackberries, sugar and water in a medium saucepan.
Using a potato peeler, remove the zest from the lime in strips and add to the pan along with the juice of the lime, the star anise and the vanilla.
Set the pan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the blackberries have released their juices, around 5–7 minutes.
Reduce the heat slightly and simmer gently for 10–12 minutes until the liquid is rich in colour and slightly thickened.
Strain the mixture through a fine mesh sieve or a nut milk bag set over a heatproof jug or bowl, pressing to extract as much liquid as possible. Discard the solids.
Allow the syrup to cool before transferring to a clean bottle or jar. Store in the fridge for up to 2 weeks. If you want the star anise flavour to be more prominent, reserve them and add them back to the finished syrup in the jar/bottle to keep infusing.