I used 5 grapefruits, about 8 dl.
300 g cain sugar
1 Vanilla pod
Mix it all in a pot and let it simmer easy for about 1 – 1 1/2 hour. Don´t let it boil and remember to stir in it, every now and then. The syrup is slightly thicker when it´s cold than when it is hot.
Even though there is a lot of sugar in, it´s still quite sour. If you swap the lemon out with an orange, it probably won’t be so sour.
I think it will go really good with cake, pancakes and other kind of desserts.When the vanilla gets in the syrup, it dosen´t do that big a difference, but if you use a vanilla pod in a cake, then this a good trick: Mix the grains from the vanilla pod with a spoon or so of cane sugar. This makes the vanilla less lumpy. Vanilla tends to stick together in small lumps also in the dough, and then it´s difficult to separate it. If you mix it with cane sugar, this will help(you can also use white sugar, I just never use it).You can also make syrup of other fruits, such as apples, pears, plums, oranges and so on. I think a pineapple syrup would go really well with homemade vanilla ice cream and fresh strawberries. That is going to be a summer project, I think.