In a small saucepan, combine the sugar and water. Place the saucepan over medium heat and stir the mixture until the sugar dissolves completely and just comes to a boil. This process usually takes around 5 minutes. Stirring prevents the sugar from sticking to the bottom of the pan and ensures even distribution. Once sugar is completely dissolved, turn off heat.
Once the sugar has dissolved, add the lavender buds to the saucepan. Use a tea infuser, also often called a tea ball, to hold the lavender buds so you don't have to strain them out later. Stir them gently to incorporate them into the syrup mixture. Lavender buds can be purchased from specialty stores or online. Ensure you are using culinary-grade lavender that is free from any pesticides or chemicals.
Squeeze in a few drops of fresh lemon juice. The lemon juice helps helps to preserve the slightly purple hue of the lavender buds and enhances the floral notes of the lavender.
Steep the lavender buds in the syrup for about 20 minutes. This allows the flavors of the lavender to infuse into the syrup. Stir occasionally to make sure that all of the lavender buds in the tea infuser are saturated.
Strain the syrup into a clean jar or bottle. If you don't have a tea infuser, then use a wire mesh strainer to strain the syrup. This step ensures that any bits of lavender are removed, leaving behind a smooth syrup. Allow the syrup to cool completely before storing it in the refrigerator
