For a gift, attach your favorite pancake recipe. This syrup is also good drizzled over ice cream or pound cake.
1 vanilla bean, split lengthwise
2 cups granulated sugar
1 1/2 cups water
1/3 cup fresh lemon juice, strained
1 tablespoon light brown sugar
How to Make It
Scrape seeds from vanilla bean; place seeds and bean in a small bowl.
Combine granulated sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat; simmer 5 minutes. Remove from heat. Add vanilla bean and seeds, stirring gently. Cool syrup to room temperature.
Pour syrup and vanilla bean into a glass container. Cover and chill.
Note: Store in the refrigerator for up to 1 month.
I was disappointed in this recipe only because I was expecting something more like maple syrup, and this was definitely thinner with a very strong lemon taste. I would decrease the lemon and stir in a touch of vanilla extract (just an 1/8 teaspoon!) on top of the vanilla bean, to increase the flavor. Tried over vanilla ice cream and pancakes.
I love this recipe. I now use this for my copycat recipe for McDonalds Iced coffee. I was a bit reluctant because of the lemon juice but I believe that it is what makes this recipe work apposed to all the other basic vanilla syrup recipes that I have tried. I save a ton of money by brewing my own coffee and using this recipe. I am new to this website but I am going to try and post the recipe for my version of McDonalds Iced Coffee and I will continue to use this wonderful syrup to satisfy my addiction.
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