Lemon Simple Syrup
Bright, tart, and sweet, this syrup is perfect for soaking layers of cake for a moist and delicious crumb.
- Yield: Makes 3 1/2 cups
Source: Martha Stewart Weddings, Summer 2002
- 3 cups sugar
- 1 1/2 cups water
- 1/2 cup lemon juice (about 4 lemons)
In 2-quart saucepan, bring sugar and the water to boil. Reduce heat; simmer 3 minutes. Let cool completely. Stir in juice. Refrigerate in airtight container up to 1 week.