Yield: 8 cups
Place sugar and water in a saucepan; bring to a boil. Reduce heat and simmer gently until sugar dissolves, about 5 minutes. Cool to room temperature. Can be used immediately or stored indefinitely when refrigerated in a covered container. (Sugar syrup is convenient to have on hand for sorbets and certain mixed cocktails.) Makes 7½ cups. Per cup: 616 calories, no fat, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95