Lemony Blackberry Syrup!

Cooler weather has produced good blackberries again instead of those "calico" ones. Last year, I simply froze blackberries in quart jars. I didn't really use them up, though. Blackberries are too seedy for my taste. Straining out the seeds is a pain. That is my dilemma. Not sure I'll make this again unless I have maybe a gallon of berries but it was interesting to try. Don't get me wrong--it tastes great! Like runny blackberry pie without the crust. Better than it sounds. I mixed it with my kefir for a faux smoothies. Also great on top of plain Greek yogurt. Anyway, here is the modified recipe: (Next time, I'll remove the lemon peel before I...well, watch the video; you'll see.)
Lemony Blackberry Syrup
8 cups fresh blackberries, washed
2 cups white sugar
2 T. lemon juice
1/3 cup water
1 tsp. vanilla (add after cooked)
Simmer all except vanilla in a heavy pan for 12-15 minutes. Using an immersion blender, blend contents. Then strain through a fine strainer, discarding the seeds. Pour into containers. Let cool thoroughly before freezing.