Lemon Simple Syrup
Adapted from Martha Stewart. Yields 3/4 cup of syrup.
Ingredients
- 1/2 cup white sugar
- Zest from 1 small lemon
- 1/2 cup freshly squeezed lemon juice 2 lemons
Instructions
- In a small saucepan, heat sugar, zest, and lemon juice over medium-high heat, stirring, until sugar is dissolved. Bring to a boil.
- Pour through a fine sieve or strainer into a jar or bowl, and discard solids. Let cook completely.
- Syrup can be refrigerated, airtight, up to 1 month.
Notes
If the juice from 2 lemons doesn't yield 1/2 cup, then add enough water until you have 1/2 cup total.