Vanilla Bean Lemonade

By Ashley Rodriguez
June 23, 2015
6 Comments


Makes: 10 to 12 cups

Ingredients

  • 2 vanilla beans
  • 2 cups sugar
  • 8 cups water, divided
  • 3 cups freshly squeezed lemon juice

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.

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Reviews (6) Questions (0)

6 Comments

lanikazi 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.<br />Much thanks,<br />keenpetite aka Carmen
 
dldavis June 28, 2015
This is YUMMY!!