* To make citrus syrup: In a medium saucepan over medium-high heat, stir together 2 cups sugar, 3/4 cup freshly squeezed citrus juice of your choice, 1/4 cup water and 1 tablespoon citrus zest. Bring to a boil, stirring occasionally until the sugar is dissolved. Lower the heat to low and continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from heat, let cool and then strain through a wire mesh sieve double-lined with damp cheesecloth. Store refrigerated in an airtight container for up to 1 month.