This is the basic sugar syrup that we use when making all kinds of sorbets, and it has its uses in other puddings too. Since it keeps well for a month or more in the fridge in a screw top jar, it is worth boiling up a generous quantity, especially in the summer when fresh fruit sorbets are doubly welcome.
Put the sugar and water in a large pan, and stir over a medium heat until the sugar has completely dissolved. Bring to the boil, and simmer for 5 minutes. Leave to cool.
© 1990 Joyce Molyneux. All rights reserved.