Ingredients:

  • 1 cup (200g) granulated white sugar
  • 1 cup (235ml) filtered water
  • 1 whole vanilla bean (Grade B)
  • 1 pinch sea salt

Instructions:

  1. Prep the bean. Lay the vanilla bean flat and use a paring knife to slice it open lengthwise. Note: This exposes the caviar or seeds to the liquid for maximum flavor.
  2. Combine basics. Pour 1 cup (235ml) filtered water and 1 cup (200g) granulated sugar into your saucepan.
  3. Add aromatics. Drop the split vanilla bean and the pinch of salt into the sugar mixture.
  4. Dissolve sugar. Heat over medium, stirring occasionally until the liquid is clear and no grains remain.
  5. Simmer gently. Bring the mixture to a very light simmer for about 5 to 8 minutes. Wait for a sweet, floral aroma to fill the room.
  6. Monitor texture. The syrup is ready when it slightly coats the back of a spoon. Note: It will thicken significantly as it cools, so don't over reduce it.
  7. Cool down. Remove from heat and let it sit at room temperature for 20 minutes.
  8. Infuse further. Leave the pod in the syrup while it cools until the liquid is lukewarm to the touch.
  9. Bottle it. Pour the syrup (and the pod, if it fits!) into a clean glass jar.
  10. Final rest. Seal the jar and let it sit in the fridge overnight before the first use for the best flavor.