Combine water and sugar in a pot and heat slowly over medium-low heat until sugar dissolves.
Crush lavender buds using a mortar and pestle and add to sugar solution.
Reduce heat to a low simmer and steep buds for 15-20 minutes.
Steeping lavender buds tends to result in a slightly brown tinted syrup, so I like to add one drop each of red and blue food coloring when I add the lavender buds. It helps to achieve a subtle lavender color that makes beautiful cocktails.
After steeping buds, remove from heat.
Pour contents through a fine mesh sieve and into a large mason jar.
Let syrup cool until you can handle the jar without melting the flesh off your hands (or if you’re impatient like me, wrap a thick kitchen cloth around the jar).
Line sieve with a coffee filter, place sieve over second jar, and filter syrup. The coffee filter removes fine particulate matter and will result in a clear and debris-free syrup.