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PdfSteps: in a large strainer, rinse raspberries. Add raspberries and sugar to a large pot. Before adding heat, break up the raspberries with a whisk or heavy duty immersion blender. The raspberry sugar mixture should look like a slurry. Add water and bring to a gentle simmer for 10 minutes, stirring occasionally. Remove from heat, then strain out seeds using a mesh strainer. Used a whisk to help force the syrup through strainer until you’re left with only seeds and a sticky pulp. Add vanilla, label, date, and refrigerate for up to 1 week.