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- Des, The Grommet

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We wish you and yours a wonderful holiday season!

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Perfect Creme Soda

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 Serve chilled as a refreshing light soda or make it into dessert by adding a scoop of Vanilla Ice-Cream for a perfect old fashioned Ice-Cream Soda!

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The Perfect Creme Soda

Scale

Ingredients

Instructions

  1. In a medium saucepan, pour in sugar, the vanilla bean and water and cook on medium high heat until sugar is dissolved. Bring to a boil, and allow to boil for about 3 minutes or until syrup thickens slightly. Remove from heat and allow to cool.
  2. Add approximately 2 tablespoons of pure vanilla extract or to taste.
  3. To make soda, put four tablespoons of the simple syrup in a tall glass. Add ice and fill with soda water. Taste, adding more syrup if needed.

Notes

You can make crème sodas using just extract. Add another tablespoon of extract to the simple syrup once it cools.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (2)

  • Paula Tomacchio

    |

    Hi, your recipe doesn’t read to put the vanilla bean in with the sugar/water mixture. 🙂

    Reply

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