Lemon syrup

From The Kitchen Whisperer blog. Makes about 1/2 cup of syrup; requires a fresh lemon.

In a small saucepan, combine 1/2 cup sugar, 1/8 cup fresh lemon juice (from about 1/2 lemon), 1/8 cup water, and 1/2 tsp lemon zest (from about 1/3 of a lemon). Stir, heat on medium and bring to a boil, then reduce the heat and simmer for 4-5 minutes, stirring occasionally.

Remove from heat and cool about 20 minutes, allowing the syrup to thicken. Store in a lidded jar in the fridge. It should keep for about two weeks.