Yield
2 1/4 cups (serving size: 2 tablespoons)
Photo: Karry Hosford

How to Make It

Step 1

Scrape seeds from vanilla bean; place seeds and bean in a small bowl.

Step 2

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.

Step 3

Pour syrup and vanilla bean into a glass container. Cover and chill.

Step 4

Note: Store in the refrigerator for up to 1 month.

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