Ingredients
2 cups cane sugar, preferably organic
Juice of 1 lemon
1 vanilla bean, split and seeded
Ice cubes, for serving
Seltzer water, for serving
Directions
Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized.
Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.
courtesy Anton Nocito of P&H soda and syrup...
FRESH FRUIT SYRUP
1 cup berries or cut up soft fruit such as peaches
1/4 cup freshly squeezed lime juice
1 cup granulated sugar
1) Mash fruit in a small saucepan. Stir in the lime juice and sugar until combined.
2) Warm over low heat, stirring often, until sugar dissolves and the fruit has released all its liquid. Bring to a boil, then remove from heat. Let cool to room temperature. Strain for easier pouring if desired. (this is not necessary if you dont mind some tasty jam like pulp at the bottom of your drink, which happens to be my sons favorite part)
3) The mixture will keep up to a month in the refrigerator.
http://shepherdess.wordpress.com/2011/07/29/wendys-recipe-file-natural-soda-syrups/