1. In a small saucepan over high heat, bring sugar and water to a boil. Stir in fruit, return to a boil, and cook for 1 minute.
2. Remove from heat, and allow syrup to cool for 30 minutes. Strain into a heat-safe jar with a tight fitting lid. If desired, add some seeds back to the syrup for contrast. Store in the refrigerator for up to 2 weeks.