Ingredients:

  • 1 cup (200g) granulated cane sugar
  • 1 cup (240ml) filtered water
  • 1/2 tsp (3g) sea salt
  • 1 whole vanilla bean, split lengthwise

Instructions:

  1. Combine the sugar, filtered water, and salt in the saucepan over medium heat. Whisk gently until the sugar is fully dissolved and the liquid is clear, simmering just until the edges barely bubble.
  2. Stir in the vanilla bean. Lower the heat to low and let the mixture steep for 5–10 minutes to extract the aromatic compounds.
  3. Remove the pan from the heat and pour the syrup through a fine-mesh strainer into a glass bottle to remove the solids. Allow the syrup to cool to room temperature before sealing the lid.