Author Notes
You can easily double or quadruple the amounts. The syrup keeps in an airtight container in the fridge for up to 2 weeks. —JJ Goode
Ingredients
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2 1/2 ounces
palm sugar, coarsely chopped
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5 tablespoons
water
Directions
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Combine the sugar and the water in a very small pot or pan. Set it over medium heat and cook, stirring and breaking up the sugar as it softens, just until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid.
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Let it cool before storing.
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