Vanilla Syrup
Yield
- Yield
- 1200 ml
Prep ingredients
- 1200 g Caster Sugar
- 800 g Water
- 0.5 Vanilla Pod
Instructions
Heat up lightly till sugar dissolves. Add vanilla pod and scraped seeds. Let it cool down for 6 hours, then bottle and move to fridge for storage. Vanilla pod can be left inside but will continue to infuse. If storing for longer, then remove the pod after 48 hours.
