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Add sugar, water, and lavender buds to a sauce pot.
Over medium heat, bring to a boil. Turn down to a simmer, and cook for 8 minutes.
Remove pot from heat and let sit for 20 minutes.
Use a fine mesh strainer to drain the syrup into a vessel that has a pourable spout. Gently press down on the buds to get all the flavor out.
Whisk lemon juice into the finished syrup, then pour into the container you'll store it in and refrigerate.