Combine sugar and water in a small saucepan and heat over medium, whisking constantly until the sugar dissolves. Once the syrup comes to a simmer, turn off the heat.
Add fresh basil leaves and gently press them down into the syrup with a fork until they’re fully submerged. Let the basil infuse for 30 minutes. Strain the syrup over a fine-mesh sieve to separate the leaves; press the leaves against the strainer to extract all the syrup.
Cool completely before using. If not using immediately, transfer to an airtight container and store in the refrigerator for up to one month.
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