Food & Cooking Recipes Simple Syrup for Brandy Milk Punch Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups This recipe should be used in Brandy Milk Punch, the recipe for which can be found in Ti Adelaide Martin and Lally Brennan's cookbook, "In the Land of Cocktails." Ingredients 2 cups sugar 2 cups boiling water Directions Place sugar in a heatproof bowl and pour over water; stir until sugar is dissolved. Let cool to room temperature. Transfer syrup to a jar or container and keep refrigerated up to 1 month. Rate it Print