In a medium saucepan, cook and stir the water and sugars over medium-high heat until sugar is dissolved. Turn down heat and simmer about 10 minutes, stirring frequently. Remove from the heat and stir in the lemon juice. Cool completely.
Using a funnel, pour into a bottle with an air-tight lid or pump dispenser. Store on your counter-top for 1 to 2 months.
Notes
*The lemon juice is to keep the liquid sugar from crystalizing and does not add lemon flavor.
For vanilla flavored syrup, once cooled, add 2 teaspoons of vanilla extract. Or, try any other flavored extract.
For brown sugar syrup, use all brown sugar (light or dark) instead of granulated sugar.