Heat sugar and water in a small pan over moderate heat until sugar is dissolved, stirring if you wish. Crush and tear rose geranium leaves into the syrup, remove from heat, cover, and allow to steep until scented to your liking. Test the syrup at 5 minutes, 10 minutes, and if you're like me, it'll probably be just right by then.

Strain into a jar and discard the solids. Cool to room temperature and keep refrigerated. Lasts a long time.

Note: If you want to make a small amount of rose geranium syrup to see if you like it, make the full recipe but pour off about two-thirds into a jar to keep plain then infuse the remaining smaller amount (with 4 or 5 leaves).