This syrup is the basis for sorbet. See Lime or Lemon Sorbet.
Yield: 4 1/2 cups syrup
In a heavy saucepan bring sugar and water to a boil. Stir constantly and boil until the sugar is completely dissolved. Heat until the mixture begins to stick to the back of a spoon, but before it thickens. Cool the syrup. This keeps for about two weeks in the refrigerator. Store in impeccably clean, glass, covered jars.