Raspberry Syrup

Ingredients

• 8 cups fresh or frozen raspberries
• 1 cup liquid honey
• 1 cup water
• ½ cup fresh lemon juice
• ½ tsp cinnamon
• 1 tsp vanilla

Directions

1. Combine raspberries, honey, water, lemon juice and cinnamon in a large non-reactive pot. Bring to a boil over medium-high heat. Stir vigorously to mash raspberries. Cook until berries are broken down, about 5 minutes. Remove from heat and stir in vanilla.
2. Strain syrup through a sieve into a large bowl. Press any remaining liquid through; discard solids. Cool syrup to room temperature and transfer to an airtight container. May be refrigerated for up to 4 days or frozen for up to 2 months.