In a small saucepan combine sugar and water and place it over medium heat. Let it come to a simmer, stirring until the sugar dissolves.

Once the sugar has dissolved, turn off the heat and add in the sage leaves. Let the sage steep for at least an hour and cool down to room temperature.

Balance a fine mesh strainer over a bowl and pour through the syrup to remove the sage. To get the syrup extra clear, next pour it through a cheesecloth of coffee filter.

Let it cool down to room temperature, then pour it into an airtight container. Store the simple syrup in the fridge for up to 2 weeks