Raspberry Syrup

Ingredients
2 C granulated sugar
1/2 C cold water
2 C fresh or frozen raspberries
1/2 tsp vanilla or almond extract

Combine sugar and water in saucepan. Bring to boil; add raspberries. Boil for 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 fruits and waffles.

Yield: about 2 cup