Simple Syrup for Passion-Fruit Orangeade
Use this recipe when making our Passion-Fruit Orangeade.
- Yield: Makes 6 cups
Photography: Dana Gallagher
Source: Martha Stewart Living, June 1998
- 2 1/4 cups sugar
- 4 3/4 cups water
Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled. Store the syrup in an airtight container, refrigerated, up to 2 months.