Combine Ingredients: In a small saucepan, combine the water, sugar, and lavender.

Heat: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved.

Simmer: Once the sugar has dissolved, reduce the heat to low and let the mixture simmer for about 5-7 minutes to allow the lavender to transfer its flavor.

Remove from Heat: Take the saucepan off the heat and let the syrup steep for an hour. Once the pot came to room temp, I covered it and let it sit in the fridge overnight. 

Strain: Set a large bowl in your sink. Set the fine-mesh strainer over the bowl. Pour the syrup through the strainer to remove the lavender buds, allowing the bowl to catch the syrup. Press the buds gently and repeatedly with a wooden spoon to remove as much liquid as you can.

Store: Transfer the syrup to a clean, airtight jar or bottle and refrigerate. The syrup will keep for about 2 weeks to a month in the fridge and kept cold.

Note: Like simple syrup, this is a thin mixture; it does not come out thick like pancake syrup.