Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • Zest of 2 large lemons
  • Juice of 1 large lemon

Instructions:

  1. In a medium saucepan, mix the sugar, water, and lemon zest.
  2. Place the saucepan on medium heat and whisk gently until the sugar is completely dissolved (about 5 minutes).
  3. Once the mixture is clear, remove it from heat and stir in the lemon juice.
  4. Use a fine-mesh strainer to remove the zest, pouring the syrup into a clean jar.
  5. Allow the syrup to cool to room temperature before sealing and refrigerating.
  6. Keep the syrup in the refrigerator for up to one month.