250 ml Water
250 g Granulated white sugar
15 sprigs Mint
15 sprigs Basil
Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add mint and basil and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilised jar through a fine sieve and keep refrigerated for up to 3 weeks.