Using a paring knife, scrape the seeds out of the vanilla bean. Place the seeds, pod(s), sugar and water in a small pot. Bring the mixture to a boil over medium heat. Boil until the sugar is dissolved, 3 to 5 minute.
Remove from the heat and pour the syrup and pod(s) into a sanitized heatproof jar. Let cool to room temperature, close the lid and refrigerate for up to 2 months.