Make a double or triple batch to keep in the refrigerator. It will last for up to a week.
2 pints raspberries
1 lemon, sliced ¼ inch thick (optional)
1 vanilla bean (split, seeds scraped, pod reserved) or ½ teaspoon pure vanilla extract
¼ cup sugar
3 cups seltzer
Lemon wedges, for serving
Combine raspberries, sliced lemon (if using), vanilla bean, and sugar in a double boiler or heatproof bowl set over a pan of simmering water. Cook, stirring, until raspberries have released most of their juices, about 12 minutes.
Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour ¼ cup syrup into each of 3 ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.
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