Sweet Sour Syrup

• 1 c. sugar
• 1 1/2 c. white wine vinegar
• 1/2 c. dry white wine or dry vermouth

Place the ingredients in a heavy-bottomed saucepan and bring to a boil over medium high heat.  Stir until the sugar has dissolved completely; then let the mixture boil without stirring. Cook until the big bubbles that appeared when the syrup first begins to boil give way to a more or less even surface of little bubbles, about 5 minutes. Cool completely before using.

Sweet Sour Syrup will keep indefinitely, refrigerated.

Makes approximately 2 c.