Lemon Syrup

In a small saucepan with a tight-fitting lid, bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove the pan from the heat, and cool completely. Transfer the syrup to a glass measure and stir in the lemon juice. If the syrup has evaporated slightly, add enough water to equal 1¼ cups of syrup. Cover tightly with plastic wrap until ready to use.