- Yield: Makes about 2 cups
- 2 cups sugar
- 1 tablespoon freshly squeezed lemon juice
In a small saucepan set over medium heat, combine sugar, lemon juice, and 1/4 cup water. Cook, swirling pan to dissolve sugar, until syrup registers 260 degrees on a candy thermometer. Remove from heat; let cool slightly. Using a skewer, dip peeled orange into simple syrup, if desired, being careful to not burn yourself. Transfer to a heatproof plate. Allow to cool; serve.