Combine all ingredients in a small saucepan over medium heat.
Stir periodically, helping the sugar to dissolve. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes, or until the berries begin to break down.
Remove the pan from the heat and allow the syrup to cool for at least 20 minutes before straining the solids.
Store your finished syrup in a glass bottle or jar in the refrigerator for up to two weeks.