Lemon myrtle sugar syrup - light
- 1 cup caster sugar
- 2 cups water
- 2 whole lemon myrtle leaves fresh or dried. Other leaves can be used as well.
- Combine ingredients in a saucepan and heat on medium-high heat.
- Bring to the boil, stirring constantly, until liquid is clear.
- Let cool.
- If not using immediately, refrigerate in an airtight container and use within a week.
- Ensure a lemon myrtle leaf is in each container.
- If liked, blend the myrtle leaf with the recipe.