- put 2 cups sugar and two cups water in a saucepan on medium heat
- stir until the sugar is totally dissolved (doesn’t take more than four or five minutes, or less, even)
- put 1 cup freshly squeezed lemon juice, 1/2 cup of the sugar syrup (or to taste) and 3 cups water in a pitcher.
I added a bunch of fresh rosemary tied with twine to one pitcher, and it’s also really good with fresh mint, or pureed raspberries or cranberry juice. The sugar syrup will keep in the fridge for a week or so.
And, here’s a photo of Willow’s cake. I’ll be back to tell the tale of the scary chuckie cheeze party.