I use this in lots of cocktails. Yes, I know sugar is the devil. But adding 1/2 oz to a cocktail isn’t going to kill you. Unless you have 30 of those cocktails in one night. But even then it’s not really the sugar’s fault, is it? Also, why are you drinking 30 of the same cocktail? Branch out, man!
250 g (1 cup) granulated sugar 250 g (1 cup) water
If you’re going to use volume instead of weight to measure this [like I know you will, cheater], add a bit more sugar.
1 cup of water is roughly 240 g. 1 cup of sugar is roughly 200 g. 200 g ≠ 240 g.
Ergo, add a little more sugar OR use a scant cup of water. OR you could just not care.
Microwave on high juuuust until it starts to boil, usually around 3 minutes in my microwave. If it boils for a while, that’s fine. Some people freak out when simple syrup starts to boil. But you’re not some people.
Stir to dissolve all the sugar.
Transfer to a container with a lid—I use mason jars (← affiliate link), cool to room temperature, transfer to a squeeze bottle (← affiliate link), then refrigerate.