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Vanilla Bean Lemonade

Vanilla Bean Lemonade
  • 2 vanilla beans
  • 2 cups sugar
  • 8 cups water, divided
  • Lemonaide3 cups freshly squeezed lemon juice

Cut the vanilla beans down the center and scrape out the seeds using the back of a knife. Add the seeds and the pods themselves to a large saucepan.

To the saucepan, add the sugar and 2 cups water. Bring the mixture to a boil and let simmer for 5 minutes. Give the mixture a stir every now and again to break up the seeds.

Let this cool to room temperature, then refrigerate until ready to use.

The simple syrup will keep, covered in the refrigerator, for 3 weeks. (You can use this in iced coffee, or add sparkling water for vanilla soda. To that, add a splash of cream for a cream soda or a scoop of ice cream for a float!)

Add the freshly squeezed lemon juice to about 2 1/2 cups of the vanilla bean simple syrup along with the remaining 6 cups of water. Taste and adjust the lemonade to your liking.

Serve with plenty of ice.

About The Author

Christopher Hudgens

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

1 Comment

  1. Hebergement web

    I love this stuff. With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.


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