Simple Syrup for Lemonade and Tangerineade

Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, June 2008


  • 1 cup sugar
  • 1 cup water


  1. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.


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