Combine the water with the sugar and vanilla bean in a small saucepan, stirring over high heat until the sugar is dissolved. Bring to the boil then remove from the heat.
Pass through a fine sieve into a bowl and chill completely.
Put the snowberries and syrup into a large cryovac bag and seal at medium vacuum. Allow to macerate in the bag in the refrigerator for 24 hours before using.
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