• 1 cup sugar
• 1 cup water

Add the water and sugar to a small saucepan and place over medium-low heat. Stir gently until the sugar dissolves completely. Do not let the mixture come to a hard boil, or the water will evaporate too fast. Remove the pan from the heat and let the syrup cool completely to room temperature. Pour the cooled syrup into a glass jar with a tight lid. Store it in the refrigerator for up to 3 to 4 weeks.