From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also sugar syrup, sugar water. A clear syrup commonly made by carefully boiling one part sugar to one part water until the sugar dissolves; thicker or thinner syrups can be made by using more or less sugar, respectively. Flavorings, such as lemon zest, mint leaves or the pulp of a vanilla pod, can be added, then sieved out after boiling; or fruit juice, liquid flavor extracts or spirits can be used. After cooling, the syrup can refrigerated for weeks before use. Simple syrup can brushed onto baking, such as génoise cakes, splashed into beverages, such as iced tea or Margaritas, or used to glaze or preserve fruit.
