- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 teaspoon lemon zest
- In a small saucepan, combine the water, lemon juice, zest and sugar together.
- Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes. This mixture will thicken upon cooling.
- Store in a lidded jar. in the fridge.
You can store at room temp and it’ll last 1-2 weeks.
To store longer, put in the fridge and heat up when you want to use it.