Sugar Syrup

Tired of struggling to get the consistency of your sugar syrup right? Don't fret, here is the idea.

• The sugar and water ratio should be 1:1. This will ensure that the consistency of the syrup is thick.
• Bring water and sugar to a boil in a saucepan ove medium heat. Cook until the water boils and the sugar is dissolved. Stir occasionally. Remember the longer you boil it, the thicker the syrup will be when cooled.
• You can put a couple of lemon wedges in the sugar syrup so that if any dust particles fall into the syrup, while boiling it, it will collect over the surface, and you can scoop it out with a spoon.
• After boiling, strain the syrup and remove the lemon wedges.Let the syrup cool down to room temperature and then pour into a clean glass jar which is tightly sealed. Store in the refrigerator.

DC