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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


  1. 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.

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