Servings: Makes about 1 cup
  • 2 cups raw cane sugar
  • 1 cup water
In a small saucepan, stir the sugar and water together. Heat over medium-high heat until boiling. Reduce the heat slightly and cook, stirring, until the sugar dissolves and the syrup is clear.

Let cool to room temperature. Use now, or cover and refrigerate indefinitely. An easy option is to store the syrup in a glass jar.

From the book Taste Pure and Simple 

For more from Michel Nischan, visit his website: