Espresso Syrup

Prepare a pot for about 350 ml of syrup and add the sugar with 100 ml of water.

Warm over medium heat and stir until the sugar has completely dissolved.

Bring the mixture to a rolling boil and cook for about 5 minutes.

Meanwhile, brew fresh espresso and have it ready.

Remove the pot from the heat and carefully stir in the hot espresso.

Stir in the Cointreau; alternatively, mix in a little finely grated peel from an untreated orange.

Pour the syrup into a clean bottle, seal well, and store in the refrigerator.