Sugar syrup is used in many cocktail recipes and is great for iced tea.
A little goes a long way so we keep it simple by following a simple ratio of two parts water to one part sugar, making as little or as much as we need.
Combine sugar and water in a medium saucepan
Bring to the mixture to the boil, stirring, until sugar has dissolved.
Allow your syrup to cool.
Store in the fridge for up to 1 month.