Lemon Syrup
INGREDIENTS
- 2 cup sugar
- 1 cup water
- ½ cup grated lemon zest
INSTRUCTIONS
Bring the water to a boil. Remove the pan from the heat and dissolve the sugar in the water. Stir until the sugar is completely dissolved. Add the lemon zest and let it steep as the liquid cools. Cool completely before using or storing. Strain through a fine metal mesh strainer into bottles or mason jars. Refrigerate up to 2 weeks.
NOTES
You can substitute lemon juice if fresh lemons are not available.
