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Vanilla Syrup

Time 5 minutes
Yields Makes 1 ½ cups
Vanilla Syrup
1

In a small bowl, combine the sugar and water and stir to dissolve.

2

Add the vanilla bean and use an immersion or stand blender to break up the vanilla bean.

3

Let steep for 1 ½ hours, then pour through a fine mesh strainer into a bottle.

4

Refrigerate for up to 1 month.


Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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