Vanilla Syrup

• 1 cup turbinado cane sugar

• 1 cup water

• 2 tsp vanilla paste

• Pinch of pink Himalayan salt

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1. Combine sugar and water in saucepan

2. Simmer until sugar dissolves fully

3. Once cooled, add vanilla and stir

4. Cool and store in bottle (refrigerate if keeping more than a week)

   
   
   
   
   
   

Notes:

Turbinado sugar, which is less refined than white sugar, contains trace minerals like potassium and calcium, as well as a bit of molasses which adds a warmer, more complex flavor.

Store in the fridge for up to 3 weeks.