In a saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved. Add one of the infusions; boil gently, uncovered, for 2 minutes more. Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients. Transfer syrup to a covered storage container. Refrigerate up to 2 weeks. Makes 2 cups syrup.

Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small sharp knife to scrape the seeds from the bean halves into the syrup (flecks of dark seeds will color the crystal-clear syrup). Drizzle syrup over slices of cantaloupe, strawberries, or other cut-up fresh fruit.

Add three 3- to 4-inch sprigs fresh rosemary; 3/4 cup mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture. Proceed as directed above. Pass syrup with iced tea to sweeten. Or, to use in lemonade, combine equal parts water, fresh lemon juice, and infused syrup. Sweeten as desired with additional syrup.

Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture. Proceed as directed above. Drizzle syrup over pound cake or strawberry shortcake.