Mint and Basil Syrup

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.