Lemon Simple Syrup
- Yield: Makes about 4 cups
Source: Martha Stewart Living, January 2006
- 2 cups sugar
- Zest from 1 lemon, plus 3/4 cup fresh lemon juice
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.