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Heat the sugar and water in a small saucepan over high heat, stirring frequently, until the mixture reaches a simmer. Continue stirring until the sugar has completely dissolved.
Remove pan from the heat. Stir in the lavender and let the mixture steep for 15 minutes.
Strain. Pour the mixture through a fine-mesh strainer* into a heat-safe jar. Let cool until the syrup reaches room temperature, then cover and refrigerate for up to 2 weeks.