2/3 cup sugar
4 strips of lemon zest
2 strips of orange zest
1 Rain’s Choice Vanilla Bean, split lengthwise
1/3 cup fresh or frozen red raspberries
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
In a small saucepan, combine 2/3 cup water, sugar and citrus zests. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan. Simmer over medium heat for 5 minutes.
Cool to room temperature, then strain the syrup into a blender. Add the raspberries and puree until smooth. Strain the puree, then stir in the citrus juices. Makes 1 _ cups (enough to dress up to 8 cups of assorted berries—my favorites being red raspberries, blackberries, blueberries, black raspberries and of course a few strawberries.)
Cooks Notes from Bev: As mentioned, this makes a glorious sauce for grilled salmon…or, if you already have the grill going, why not toast some angel food cake slices until golden and serve with this berry vanilla marinade complete with berries and confectioners’ sugar!
Find it online: https://vanillaqueen.com/berry-marinade/