Lemon Syrup

1. 1

   Halve vanilla bean lengthwise and scrape seeds into a small saucepan.

2. 2

   Finely grate enough zest from lemon to measure 1/2 teaspoon.

3. 3

   Cut remaining peel from lemon, removing all white pith.

4. 4

   Cut enough sections free from membranes to measure 1/4 cup and cut into 1/4-inch pieces.

5. 5

   Add lemon pieces to pan with sugar, water, and grated zest.

6. 6

   Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice.

7. 7

   Cool syrup to room temperature and serve with cakes.

No additional tips available.