VANILLA SYRUP
Vanilla syrup for iced coffee, vanilla soda, snow cones, and more.
Provided by skater girl
Time 10m
Yield 20
Number Of Ingredients 3
Steps:
- Microwave vanilla bean and 2 teaspoons water in a small microwave-safe bowl until softened, about 30 seconds.
- Bring sugar and remaining water to a boil in a saucepan. Split vanilla bean lengthwise on a work surface; scrape out seeds with the back of a knife. Add seeds and pod to saucepan; boil until syrup is thickened slightly, about 2 minutes. Remove from heat and cool to room temperature.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 20.2 g, Sodium 0.7 mg, Sugar 20.2 g
VANILLA SIMPLE SYRUP
Vanilla simple syrup is easy to put together with this recipe. Mix up a batch, and use it to put a rich twist on your favorite drinks.
Provided by Crystal Sykes
Time 10m
Number Of Ingredients 3
Steps:
- Add water and sugar into a small saucepan over medium heat and stir until the sugar is completely dissolved.
- Remove from heat and add the vanilla bean. Let steep for several hours.
- Strain into a jar or bottle. Will keep, tightly sealed and refrigerated, for up to one month.
Nutrition Facts : Calories 98 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 25 g, Fat 0 g, UnsaturatedFat 0 g
VANILLA SIMPLE SYRUP
This is the syrup Giada uses to make her Berry Lemonade. It can be used to make many different drinks and is so easy to make. Enjoy!
Provided by Sharon123
Categories Mexican
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod.
- Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- Strain before using.
- Yield: 1 cup.
Nutrition Facts : Calories 387, Sodium 8.1, Carbohydrate 100, Sugar 99.8
VANILLA BEAN LEMONADE
Steps:
- Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
- To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
- In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
VANILLA BEAN SIMPLE SYRUP
Provided by Bobby Flay
Time 45m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold.
VANILLA SIMPLE SYRUP
This recipe for vanilla simple syrup should be used when making Vanilla Egg Cream.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.
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- With a sharp knife, slice the vanilla pod down the middle. With the blade at a 90° angle, scrape the powdery seeds out of each cut side of the vanilla pod. Then drop the seeds and the vanilla pod into the syrup.
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- Whisk sugar and water in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds out. Put both the seeds and pod in the saucepan. Stir mixture over medium heat until mixture comes to a boil.
- Boil for 1 minute and remove from heat. Once the mixture has cooled, remove vanilla bean pod and pour your mixture into a container and store in the refrigerator. Syrup will thicken as it cools.
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- Combine the water and sugar in a sauce pan and heat over medium heat, stirring until the sugar is dissolved.
- Turn the heat off and stir in the vanilla extract. Allow to cool before transferring to a glass container. Store in the fridge for up to 1 month.
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- In a small saucepan, stir together the sugar and water. Use a sharp paring knife to slice open a vanilla bean lengthwise, then gently scrape out the vanilla bean seeds from the pod using the side of the knife. Add the seeds to the sugar water and give it a stir. Heat the mixture up over medium-high heat until it beings to boil, but lower the temperature to a simmer for 2-3 minutes.
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