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.
Golden Vanilla Syrup
Photo: Karry Hosford
For a gift, attach your favorite pancake recipe. This syrup is also good drizzled over ice cream or pound cake.
Yield: 2 1/4 cups (serving size: 2 tablespoons)
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Amount per serving
- Calories: 89
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 23.1g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 1mg
- Calcium: 1mg
- 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
- 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.
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