In a medium sauce pot, over medium heat, combine raspberries, lemon juice, and sugar. Mix well.
After a couple of minutes on heat, start mashing the berries with a wooden spoon. Mash all the berries well.
Add water and mix well. Bring the berry mixture to boil on medium-high heat and once it starts to boil, lower the heat to medium. (Don't walk away because the mixture will raise once it starts to boil. Stir it slowly once it starts to raise.)
Add vanilla extract and simmer the berry mixture for 10-15 minutes, stirring often.
Strain the mixture through a fine strainer to remove the seeds and solids.
Cool it and store in a glass jar with a tight lid. Keep refrigerated.
Champagne cocktail:
Make sure to cool raspberry sauce before making cocktails.
Pour 3 tablespoons of cold raspberry syrup into a champagne glass and fill it with champagne.
If you want to make a creamy cocktail, add some whipped cream on top of the cocktail and slowly stir.
**The recipe for the syrup makes about 2 1/2 cups, which is about 40 tablespoons, so it should make about 14 cocktails.