VANILLA SYRUP
1 cup granulated sugar 1 cup water 1 split vanilla bean
Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, add vanilla bean and let cool to room temperature.
Strain into a clean glass jar (alternatively you may leave the vanilla bean in the syrup for a more potent vanilla flavor), cover and keep refrigerated for up to 2 weeks. If using vanilla extract, simply combine the water, sugar, and extract, about 1 tbsp, in a jar and stir until the sugar has dissolved. Store in a covered container in the refrigerator