1 cup of sugar
1 cup of water
Heat until sugar is dissolved. That's it!
I like to make a big jar of it and keep it in the fridge to have on hand for lemonade or for spontaneous sorbet making sessions! I tend to use white/cane sugar or half white and half soft brown as brown sugar can cause the bright colors of some fruits to become dull.
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This blog is inspired by the Edible Plant Project www.edibleplantproject.com in subtropical Gainesville, Florida Check out recipes using locally grown foods from USDA Gardening Zone 8! Sour oranges, prickly pear, loquats, pecans, passion fruit and more!
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