In a saucepan, combine water and sugar over medium heat, stirring gently until the sugar dissolves completely.
Once the sugar has dissolved, add the bay leaves, star anise, vanilla bean, ginger slices and bring all ingredients to a boil, then reduce to low heat and allow syrup to gently simmer for approximately 15 minutes. Stir occasionally.
Remove the saucepan from the heat and let syrup cool to room temperature, letting steep for an additional 15 minutes.
Once cooled, strain the syrup through a fine mesh sieve to remove any solids. Por the syrup into a sealable container and store in a cool dark place.
