Cucumber Syrup

• 1 cup organic sugar
• 4½ oz English cucumber, thinly sliced (about a 4-inch piece)

In a bowl, combine the sugar and cucumber and stir gently to mix well. Let sit at room temperature, stirring occasionally, until a syrup forms, about 30 minutes.

Strain through a fine-mesh sieve, gently pressing against the solids with the back of a spoon, into an airtight container, label, and refrigerate. The syrup will keep for up to 2 weeks.