Orange Vanilla Syrup Recipe

Combine sugar and water

In a medium saucepan, combine 2 cups granulated sugar and 1 cup water. Stir gently to distribute the sugar before heating.

Heat to dissolve

Place the saucepan over medium heat and bring just to a simmer. Stir occasionally until the sugar is fully dissolved and the liquid is clear, about 3–5 minutes. Do not boil vigorously.

Add citrus and lavender

Once the sugar is dissolved and the syrup is simmering gently, add 2 tablespoons orange zest, 1 teaspoon dried culinary lavender, and the split vanilla bean with scraped seeds (both seeds and pod). If using vanilla extract instead, add it later off heat. Reduce heat to low.

Simmer gently to extract

Maintain a very low simmer (just a few small bubbles) and let the mixture infuse for 8–10 minutes. Stir occasionally and press a wooden spoon against the vanilla pod to release more flavor. Avoid boiling hard, which can drive off volatile aromatics.

Add orange and lemon juice

Remove the pan from heat and stir in 1 cup fresh orange juice and 1 tablespoon fresh lemon juice. If you are using vanilla extract instead of a bean, stir 1 teaspoon vanilla extract in now. Stir to combine and let the mixture steep off heat for 15–20 minutes to deepen the flavors.

Strain syrup

Set a fine-mesh strainer lined with cheesecloth (or a double layer of paper towel) over a heatproof bowl or measuring cup. Pour the syrup through to remove the zest, lavender and vanilla pod. Press gently on solids to extract as much liquid as possible, then discard solids.

Adjust seasoning and preserve

Taste the strained syrup. If desired, add a pinch (about 1/8 tsp) of kosher salt to brighten flavors. For longer shelf life, stir in 1 tablespoon vodka or neutral spirit. If syrup is too bright or tart, you can add 1–2 tablespoons more sugar and warm briefly until dissolved.

Cool and store

Allow the syrup to cool to room temperature, then transfer to a clean glass bottle or jar. Seal tightly and refrigerate. Syrup will keep refrigerated for about 2–3 weeks (or up to 2 months if vodka was added). Shake gently before using.

Use the orange vanilla lavender syrup to sweeten tea, cocktails, lemonades, iced coffee, or to drizzle over yogurt and pancakes. Start with 1–2 tablespoons per cup and adjust to taste.