MAKES ABOUT 11/2 CUPS [360 ML]
2 cups [400 g] superfine sugar
11/2 tsp freshly squeezed lemon juice
1/2 cup [120 ml] water
1 Tbsp rose water
1 Tbsp orange blossom water
Put the sugar, lemon juice, and water in a saucepan and place over medium heat. Bring to a boil, stirring occasionally to help the sugar dissolve. Boil for 3 minutes, and then add the rose water and orange blossom water. Mix well and remove from the heat. Let cool before using unless the recipe instructs otherwise. Store in the refrigerator for up to 2 weeks. Bring to room temperature before using.