This syrup can be stored in the refrigerator indefinitely.
- Yield: Makes 1 1/3 cups
Source: Martha Stewart Weddings, Volume 5 Winter/Spring 1998
- 1 cup sugar
- Ice water for bath
In a small saucepan set over medium-high heat, combine sugar and 1 cup water. Bring mixture to a boil, and cook, stirring occasionally, until the sugar completely dissolves, about 2 minutes. Remove from heat, and set over ice bath until room temperature. Store in an airtight container in the refrigerator.