Add water, sugar, and lavender to a medium saucepan and cook on medium heat, stirring continuously.
Bring to a boil. Once mixture starts to boil, remove from heat. It should take about 8-10 minutes to come to boil.
Let syrup steep for about 10 minutes. You can taste the syrup to make sure it has enough lavender flavor. If you want the lavender flavor in your syrup stronger, let the syrup steep longer.
Place a fine mesh strainer over a glass jar. Pour into the strainer to strain out the lavender buds from the syrup.
Discard the flowers.
Allow the syrup to completely cool before placing a lid on it.
Notes
Store in the refrigerator for up to 2 weeks.Perfect for lavender mochas, lavender ice cream, or lavender lemonade!The sugar to water ratio is 1:1. It's easy to adjust the recipe to the amount of syrup you are trying to make.