Rinse the loquats well.
In a pot, combine the sugar, water, loquats and herbs.
Cover the pot and bring the liquid to a simmer. As soon as it simmers turn off the heat, leave the lid slightly ajar and let the liquid cool.
Once the liquid has come to room temperature, slip the skins off of the loquats and put them in a glass jar. Set a small strainer above the jar and ladle in the syrup until it covers the loquats.
Seal the jars, adding a few extra sprigs of fresh herbs to the top beforehand if you can, and store the jars in the refrigerator.
Serve with ice cream, creme fraiche or thick cold fresh cream.