Weigh sugar into 2-cup microwavable measuring cup.
Pour 175 g boiling water into cup and stir.
Microwave for 30-60 seconds at a time, stopping to stir until sugar is dissolved.
Notes
Most of the time, the “standard”, expected/specified simple syrup is 1:1 ratio sugar:water by volume. However, in this lower concentration, the syrup can start to grow microorganisms before I actually use it. High concentrations of sugar inhibit microbial growth, so I make concentrated syrup.
One cup of sugar weighs about 200g. One cup of water weighs about 230g. By weight, this is a 0.87:1 sugar:water ratio.
Math for 1:1 by volume:
15 ml sugar (14g) dissolved into 15 ml (15g) water comes to 24ml.