Pour 1 and 3/4 cups sugar in a saucepan.
Add water, lemon juice and lemon wedges.
Mix everything with a spoon.
Place the saucepan over medium heat and bring to a boil. Stir occasionally.
In meanwhile, prepare the caramel.
Put the 1/4 cup sugar in a small saucepan over low heat.
Stir with a spoon until the sugar is all dissolved and the caramel is formed.
Gently pour the caramel over the sugar water mixture in the first saucepan.
Mix well with a spoon until the sugar lumps are dissolved.
Let cook for about 15 to 20 minutes on medium low temperature or until it coats the back of a spoon. If you prefer your sugar syrup to be thick, then let it cook for more time.
Remove from the heat.
Take out the lemon wedges and strain the syrup.
The syrup will thicken more as it cools.
Store in an airtight glass jar in the fridge.