In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves.

Add the fresh blueberries and lower the heat to a gentle simmer.

Cook for about 10 minutes, stirring occasionally (but don’t smash the berries—keeping them whole makes for a clear syrup).

Remove from heat and let the mixture cool to room temperature.

Strain through a fine mesh sieve and/or cheesecloth into a clean glass jar.

Store in the refrigerator for up to 1 week. You can also store in the freezer for a few months.