This will make approximately 350ml stock syrup, but any surplus can be kept in a sealed container in the fridge for up to three weeks and used to dress any type of summer fruit or salad.
300ml water
150g caster sugar
2 strips of lemon zest
1 Put the sugar and water in a small, heavy-based pan and heat gently until the sugar has dissolved. Add the lemon zest and bring to the boil for 5 minutes.
2 Allow to cool, then strain and transfer to a glass container with a lid, and place in the fridge until required.