Homemade Vanilla Syrup

Start your vanilla syrup by preparing the beans: place them on a cutting board and split lengthwise with a sharp knife to release the characteristic aroma.

Use the tip of the knife to scrape the black seeds from the center of the pods and set them aside, you will use them along with the scraped pods.

Pour 250 ml of water into a saucepan and add 250 g of granulated sugar. Place over medium heat and stir with a whisk until the sugar is completely dissolved. This is a classic 1:1 ratio, meaning equal parts sugar and water.

Add the scraped vanilla seeds and the empty pod halves. Bring to a gentle boil and cook for 8-10 minutes until the syrup thickens slightly and takes on a golden color. Keep it at a gentle simmer, vigorous boiling can caramelize the sugar.

If using vanilla extract for a more intense flavor, stir it in only after removing from the heat so the delicate aroma does not evaporate.

Let the finished syrup cool to room temperature in the saucepan so the vanilla flavor can fully infuse into the sugar base.

Strain the syrup through a fine mesh sieve into a clean sterilized jar or bottle to remove the pod pieces. You can leave the seeds in, they look beautiful floating in the syrup.

Store the sealed jar in the fridge. It keeps fresh for 3-4 weeks and works well in coffee, cocktails, homemade lemonades, drizzled over pancakes, and ice cream.