Mother Earth Living

The Queen of Beans: Vanilla Syrup

By Susan Belsinger
April/May 2005
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Makes a little more than 2 cups

This syrup reminds me of my favorite snow cone flavor as a kid. Try it over shaved ice or mix with sparkling water and serve over ice for a vanilla soda (or an ice cream soda if you add vanilla ice cream instead of ice cubes). Use it with coffee to make a vanilla latte or as a sweetener in your hot or iced tea. It can be used in fruit salads or drizzled over baked goods warm from the oven.

• 1 cup sugar
• 1 1/2 cups water
• 1 vanilla bean

1. Split vanilla bean lengthwise and cut into thirds crosswise.

2. Combine sugar and water in a heavy-bottomed pan and place over medium heat. Bring to a boil, add vanilla bean pieces and stir. Reduce heat, cover and barely simmer for about 5 minutes. Remove from heat and let cool, covered.

3. Remove vanilla bean and save pieces; they can be dried and used to make vanilla sugar. Pour syrup into a bottle or jar and label. It will keep in the refrigerator for 1 month, or can be frozen for about 6 months.


Susan Belsinger is a culinary herbalist and author of several cooking and gardening books. Her most recent contribution to the Brooklyn Botanic Garden’s All-Region Guide is now available in Designing an Herb Garden (Sterling Publishing, 2004).

Click here for the original article,  The Queen of Beans: Vanilla Recipes .








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