Abilene Crave

This syrup makes a refreshing drink when topped off with sparkling water or lemonade. It also makes a delicious milkshake or can be drizzled over vanilla ice cream with fresh peaches.

Makes: Approximately 2 cups
Takes: 35 minutes
Keeps: 1 - 2 months, refrigerated

1     pound ripe raspberries
1     vanilla bean, split
1 1/4     cup granulated sugar
1     teaspoon citric acid

Add raspberries and 1 cup water to a saucepan. Heat gently over low heat until the juices run. Crush fruit with a potato masher or the back of a large spoon.

When fruit is really soft, strain through a cheesecloth-lined sieve into a clean bowl. Squeeze or press to extract the maximum juice. Return juice to the rinsed-out pan. Add vanilla bean to the pan with the sugar. Stir. Then heat gently without stirring until the sugar dissolves. Bring to a boil and boil for 5 minutes, or until syrupy.

Remove from heat, discard vanilla bean, and stir in the citric acid.

Pour immediately into warm, sterilized bottles using a sterilized funnel. Seal, label and leave to cool, then store in the fridge. Shake before use.