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Lemon Simple Syrup

  • yield: Makes about 4 cups


  • 2 cups sugar
  • Zest from 1 lemon, plus 3/4 cup fresh lemon juice


  1. Step 1

    Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice. Syrup can be refrigerated, airtight, up to 1 month.

Martha Stewart Living, January 2006