Heat the water and sugar in a small saucepan over medium-high heat, and stir until the sugar dissolves. If making plain simple syrup, transfer to a glass jar and let it come to room temperature before storing in the fridge for up to 4 weeks.
If infusing your syrup, once the sugar has dissolved, reduce the heat to a simmer, add your ingredients of choice and simmer them for ten minutes while stirring occasionally. Then, pour the syrup through a fine-mesh sieve and let it cool to room temperature. Store the infused syrup in the fridge for 2-3 weeks or up to 6 months in the freezer.
Makes ¾ cup of syrup. Feel free to scale the recipe up as needed.