Summer

Vanilla Bean Lemonade

June 23, 2015
2 Ratings
Photo by Ashley Rodriguez
  • Makes 10 to 12 cups
Ingredients
  • 2 vanilla beans
  • 2 cups sugar
  • 8 cups water, divided
  • 3 cups freshly squeezed lemon juice
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Let this cool to room temperature, then refrigerate until ready to use.
  4. 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!)
  5. 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.
  6. Serve with plenty of ice.

See what other Food52ers are saying.

  • Lani
    Lani
  • Gina
    Gina
  • Rmapofboca
    Rmapofboca
  • M Perry
    M Perry
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

    6 Reviews

    Lani August 18, 2015
    Can you sub vanilla bean paste instead of vanilla beans?
     
    Rmapofboca July 26, 2015
    This was a HUGE hit at our Fourth of July bbq. Truly a genius twist on lemonade. Leave in the beans... But be sure to let everyone know they are vanilla beans, not specks of dirt!
     
    M P. July 14, 2015
    Do you strain out vanilla beans and pods or leave?
     
    Gina July 6, 2015
    Awesome, It is so good!
     
    Carmen T. June 30, 2015
    Delicious, natural & great thirst quencher; getting vanilla beans soon to make this drink.
    Much thanks,
    keenpetite aka Carmen
     
    dldavis June 28, 2015
    This is YUMMY!!