Vanilla Syrup

Time 5 minutes
Yields Makes 1 ½ cups
Vanilla Syrup

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


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


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


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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