Slice off the habanero stems and cut the habanero straight down the middle. Keep the seeds and membrane intact or remove them for a less intense heat.

Pour the water into a pan and heat to high.

When water is hot but not yet boiling, add the sugar into the water and stir to combine until the water turns from murky to clear.

Add in the habanero halves and bring the sugar water mix to a fast boil.

Lower the heat and simmer for 10 minutes. During this time, the sugar water will thicken slightly and it may take on a tinge of color (from the habaneros).

Remove the sugar-water from the heat, and let it cool for 30 to 45 minutes until it reaches room temperature.

Remove the habanero pepper pieces, along with any seeds that may have dislodged during the simmering.

Pour the simple syrup into a sealable container and refrigerate.