Simple Syrup

The simplest syrup is called simple syrup. Bakers and pastry chefs typically make simple syrup by heating equal parts by weight of granulated sugar and water, although other ratios of sugar to water can be used. The ratio of sugar to water in simple syrup should not go above 2:1, or the sugar is likely to crystallize. Often a small amount of lemon juice or sliced lemon is added to simple syrup. The acid in lemon can help prevent darkening and crystallization, especially in syrups high in sugar. It can also prevent the growth of spoilage microorganisms.