Ingredients
Equipment
Method
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
Notes
The use of a nonreactive, heavy-bottomed saucepan is crucial to prevent metallic off-flavors and ensure even heat distribution, preventing scorching. The lemon juice is vital; its acidity helps invert some of the sugar, preventing crystallization and adding a subtle brightness that enhances the syrup's versatility. Ensure all sugar crystals are fully dissolved before removing from heat; otherwise, the syrup may crystalize upon cooling. For rapid cooling, an ice bath is efficient and helps maintain clarity. Storing in an airtight container in the refrigerator is key for its indefinite shelf life. Consider infusing with aromatics like vanilla bean, citrus zest, or fresh herbs for flavored variations.