This quick and easy, storable syrup (a perfect homemade substitute for corn syrup) is thick and clear and helps create a smoother mouthfeel in sorbets and ice creams. It also controls crystallization.
MAKES ABOUT 1-3/4 CUPS (435 ML)
EQUIPMENT: A 2-quart (2 l) stainless steel saucepan.
2-1/4 cups (450 g) sugar
2 teaspoons freshly squeezed lemon juice
In the saucepan, combine the sugar, lemon juice, and 1 cup (250 ml) water and bring to a boil over high heat. Reduce the heat to low and simmer until the mixture is slightly thick and viscous, like corn syrup or liquid honey, 8 to 10 minutes. The mixture should not darken or caramelize. Be aware that the liquid will thicken as it cools. I prefer to err on the runny side rather than risking a syrup that is too thick and nearly impossible to pour. Transfer to a heatproof container to cool, then cover.
MAKE-AHEAD NOTE: When cool, store in an airtight container in the refrigerator for up to 6 months.