In a medium size sauce pan combine the sugar and water and bring to a brisk simmer. Once simmering, reduce the heat and stir to disolve the sugar. Remove from the heat and add the remaining ingredients. Once cool refrigerate for at least 24 hours and up to 2 days. Strain the syrup through a fine mesh strainer into jars or bottles, discard the spices, and store in the refrigerator for up to 1 month.