Orange Vanilla Simple Syrup

by Tara Bellucci on September 29, 2012

in All Recipes, Desserts, Drinks, Fruit

Homemade simple syrup is the home cook’s secret weapon. A little sugar, water and fruit infusion is so simple to make and will knock the socks off your friends and family. I have several syrups in my fridge at any given time, as it’s a great way to use over-ripe fruit. This creamsicle concoction from Tara is heavenly! -Maggie

With berries, cherries, peaches, and plums taking up all of my attention as of late, a few oranges sat lonely and untouched in my fruit bowl. Armed with memories of ice cream truck-filled childhood summers, I set out to create an homage to the creamy, dreamy treat of youth: the Creamsicle.

Truthfully, I was more likely to grab a Fudgsicle or one of those Teenage Mutant Ninja Turtle bars with the gumball eyes, but now the citrus & spice combination is an obsession of mine (I even keep a Pinterest board of all things orange vanilla, which proves I’m not alone in loving this duo). Two common flavors combine to create something that’s greater than the sum of its parts, subtly sophisticated, yet simply accessible.

This syrup couldn’t be easier to make or enjoy. Stir into sparkling wine, seltzer, or green tea for a refreshing summer beverage, or drizzle over buttered biscuits, pancakes, or yogurt for a sweet breakfast.

Orange Vanilla Simple Syrup
Makes 2 cups


  • 2 cups water
  • 2 cups sugar
  • 1 orange
  • 1 vanilla pod or 2 teaspoons vanilla extract


  1. Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves.
  2. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan.
  3. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency.
  4. Remove the pod and peel, cool syrup to room temperature, and enjoy.

All photos styled and taken by Tara Bellucci.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can  order today.

Tara Bellucci

Tara Bellucci is a lifelong New Englander who grew up in the kitchen and never left. A founder of the Boston Food Swap, it's her mission to share culinary creations and connect people through the joys of real food. Outside of swapping, Tara writes about décor & design for Apartment Therapy and The Kitchn. See what she’s up to at

Latest posts by Tara Bellucci (see all)

  • Jo

    what is the best way to store the syrup once you make it?

    • Tara Bellucci

      Hi Jo-

      It’s best kept in the fridge. Though bring it up to room temp before using for the best consistency. Cheers!

      • Jo

        Thank you! What a great way to use up excess fruit!

      • Dante

        If you are using for cocktails add a 1/2 oz of vodka and you should be able to keep it for months.

  • baron

    will the syrup get bad after sometime?

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