Makes about 2 cups.
2 cups granulated sugar
1/2 cup cold water
2 cups fresh or frozen raspberries
1/2 teaspoon vanilla or almond extract
Combine sugar and water in saucepan. Bring to boil; add raspberries. Boil 3 minutes, then remove from heat. Add vanilla.
Line a strainer with cheesecloth, setting it over a bowl. Let mixture drain for 2 hours.
Discard seeds and pulp, and return liquid to saucepan. Boil about 12 minutes, reducing syrup by half the original volume. Skim off foam.
Serve warm over French vanilla ice cream, or store covered in refrigerator for up to 30 days to use over cakes, fresh fruit and waffles.