Ingredients:

  • 1 cup (240 ml) Filtered Water
  • 1 cup (200 g) Granulated Sugar
  • 1 large High-Quality Vanilla Bean, split lengthwise
  • 1 teaspoon (5 ml) Pure Vanilla Extract (optional)
  • 1 small pinch of Salt (Kosher or sea salt)

Instructions:

  1. Prepare the Vanilla: Use a sharp paring knife to carefully slice the vanilla bean lengthwise, cutting through the skin but not completely separating the halves. Scrape out the vanilla seeds (the 'caviar') using the back of the knife.
  2. Combine Ingredients: Place the water, granulated sugar, the scraped vanilla seeds, the empty bean pod, and the pinch of salt into a medium saucepan.
  3. Dissolve the Sugar: Place the saucepan over medium heat. Whisk or stir continuously until the sugar is completely dissolved. The liquid must appear entirely clear, with no visible granules.
  4. Brief Simmer: Once clear, increase the heat slightly and allow the mixture to come to a gentle simmer for 30 seconds to one minute. This ensures the syrup is shelf-stable.
  5. Remove and Steep: Remove the saucepan immediately from the heat. Stir in the optional teaspoon of pure vanilla extract (if using).
  6. Infuse: Leave the vanilla bean pods and seeds submerged in the hot liquid. Allow the syrup to cool completely to room temperature (about 45–60 minutes). This slow cooling is crucial for the vanilla flavor to fully permeate the syrup.
  7. Strain the Syrup: Once completely cooled, pour the syrup through a fine-mesh sieve (or muslin cloth if desired) directly into a clean container. Discard the vanilla bean pod.
  8. Bottle and Seal: Using a clean funnel, decant the finished Vanilla Syrup into a sterilised airtight bottle.
  9. Store: Store the syrup in the refrigerator, where it will last 3–4 weeks.