Sugar Syrup

• 225 g/8 oz sugar
• 300 ml/½ pint<

Bring the sugar and the water to the boil in a saucepan. When it comes to the boil, skim off any scum that comes to the surface (this is the impurities in the sugar coming out). If you use sugar cubes instead of granulated, there should be less scum as it is normally purer. Boil for a couple of minutes until syrupy, then allow to go cold. The syrup will keep for weeks in a cool