This recipe uses demerara sugar in place of granulated white sugar, adding lovely caramel and toffee notes to your simple syrup. An excellent variation that will complement many non-alcoholic cocktails.
Ingredients 250 ml water 250 g demerara sugar
Method Combine sugar and water in a saucepan over medium high heat. Bring to a boil, stir, and remove from heat. Cool to room temperature and strain. Will keep 3-4 weeks refrigerated in a sealed container.