Wash and remove the ends of the stock along with the leaves.
Cut the stocks into small pieces and place into a medium sized sauce pan.
Add the water and maple syrup to the sauce pan.
Cook everything at a medium high heat for about 15 to 20 minutes, stirring as you cook.
Remove from heat, stir in the vanilla and let the mixture cool.
Once the mixture is cool enough to touch, place a small strainer over a quart jar and slowly spoon the mixture into the strainer.
Let the mixture drain as much as possible.
Do not press the mixture through the strainer, this will prevent the syrup from becoming cloudy.
If the strainer gets too full, place the drained mixture into another container or sauce pan.
You can save the mixture for another recipe.
Continue straining the mixture until you have drained it all.
After the mixture has been strained, strain the juice one more time.
Cover and place the simple syrup into the refrigerator for an hour or two, this will thicken the syrup.
Now it is ready to enjoy!
