Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.
If using large plums, cut them into half-inch wedges first.