2cupsfresh lemon and lime juicestrain out the pulp
First, combine the water and sugar in a small pot and simmer until the sugar completely dissolves. Turn down the heat and add the lemon and lime juice. Remove from heat and let the mixture cook before straining it a final time into an airtight glass container.
Keeps for a minimum of two weeks in the refrigerator. You do not have to refrigerate more syrups, but I like to when there is a high content of fresh ingredients, so it lasts a little bit longer.