Simple Syrup

You’re going to be needing this.

1 cup sugar
1 cup water

In a saucepan, mix sugar and water at low heat until all the sugar dissolves. I keep mine in an empty wine bottle with a pour spout and I keep it stored in the fridge.

Note: It’s best to measure out equal parts of sugar and water by weight (e.g. 250g sugar and 250g water), but if you don’t have a food scale measuring by volume works well enough.