100 ml water
100 ml granulated sugar
1 tsp vanilla essence or 1 vanilla pod
Add sugar, water and vanilla essence to a saucepan and bring to a simmer until all the sugar has dissolved. If you are using a vanilla pod, cut it open lengthwise, scrape all the vanilla seeds in to water and add in the emptied pod.
Let it cool before filling in to a sterilised jar and keep refrigerated for up to three weeks.