Sugar Syrup Recipe
- Extra-fine granulated sugar, 16 ounces (2 cups)
- Water, 1¼ cups
- 2-quart, heavy-bottomed saucepan
- Combine the sugar and water in a 2-quart, heavy-bottomed saucepan and stir thoroughly. Bring the mixture to a light simmer over medium-high heat to dissolve the sugar. Do not bring to a rolling boil. Immediately remove the mixture from the heat and set aside to cool completely. Label, date, and refrigerate in an airtight container.
- Variations
- You can flavor this syrup with liqueurs of your choice, using 1 to 2 tablespoons per ½ cup of syrup. For alcohol-free variations, cook the syrup with up to 2 tablespoons of orange, lemon, or lime zest.
