Vanilla Bean & Plum Syrup

Vanilla Bean & Plum Syrup recipe || The perfect syrup for summer cocktails and homemade sodas! It's even great over ice cream. || @thismessisours #FriendsWhoFete #glutenfree #vegan

Vanilla bean & plum is one of my go-to flavor combinations for summer! While I do love combining these two classic flavors in baked goods like cobblers and scones, my favorite way to indulge in this pair is by making a delicious fruit syrup that I can store in the fridge for easy cocktails and homemade sodas! 

Vanilla Bean & Plum Syrup recipe || The perfect syrup for summer cocktails and homemade sodas! It's even great over ice cream. || @thismessisours #FriendsWhoFete #glutenfree #vegan

Recently I teamed up with my party-loving friend Kate of Hola Jalapeño, to celebrate our friend Aida’s recent marriage in Thailand with a deliciously elegant TKTK. I couldn’t resist volunteering my services to build a champagne bar

Vanilla Bean & Plum Syrup recipe || The perfect syrup for homemade sodas and summer cocktails! It's even great over ice cream. || @thismessisours #FriendsWhoFete #glutenfree #vegan

I set up the bar with a trio of delicious fruit syrups, including this apricot orange blossom syrup, fresh pressed citrus juice, and a variety of edible flowers for garnishing our glasses. It was so easy since the syrups could all be made a few days in advance and was a huge hit amongst our guests! 

Vanilla Bean & Plum Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 2-2½ CUPS
This delicious syrup is perfect for drinks and over ice cream!
  • 3½ cups chopped plums
  • ½ cup sugar
  • 1 cup water
  • 1 vanilla bean split in half
  1. Combine the plums, sugar, water, and vanilla bean in a heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
  2. Place a fine mesh strainer over a large bowl and pour the plum mixture into the strainer. Press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week.
To make a drink
  1. If making a soda, fill your glass with ice. Then fill the glass half full with syrup and top with champagne or sparkling water.
Photography by Salt & Wind and This Mess Is Ours.

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.