1) Measure: Use equal parts granulated sugar and water by volume (e.g., 1 cup sugar to 1 cup water). For greater consistency, use equal parts by weight (100 g sugar to 100 g water). 2) Heat: Combine water and sugar in a small saucepan. 3) Dissolve: Warm over medium heat, stirring constantly until the sugar is fully dissolved and the liquid is clear. Do not need to boil; a brief simmer is fine. 4) Cool: Remove from heat and let cool to room temperature. 5) Bottle: Transfer syrup into a clean, airtight bottle or jar (sterilize container first by boiling or rinsing with very hot water). 6) Label & store: Seal and refrigerate. Option: For a richer syrup (sweeter, thicker) use 2 parts sugar to 1 part water; it will last longer in the fridge. Optional infusions: add herbs, citrus peel, or spices to the hot syrup, steep while cooling, then strain before bottling.