This syrup is an essential part of many Lebanese pastries. For baklawa, it is important to pour cold syrup over the hot pastry when it comes out of the oven, or to pour hot syrup over cooled pastry, so make it in advance. I keep some on hand at all times in the refrigerator so it's ready anytime I am. This recipe doubles easily.
In a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes.
Remove from the heat and add the orange blossom water (measure away from the pan so spills don't happen in your syrup!).
Pour the syrup into a heatproof container and refrigerate to cool completely.