- 2 1/2 cups sugar
- 2 cups water
- 1. Mix the sugar and water in a small pot. Bring to a boil. Boil for 1 minute.
- 2. Cool the syrup, cover, and store it indefinitely in the refrigerator.
- NOTES : Yield on this recipe is 3 1/2 cups.
- SERVINGS: 1
- SOURCE: Pastry Chef Emily Luchetti/Stars Desserts