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In a small saucepan, combine the water and sugar and bring it up to a simmer/boil.
Remove from the syrup from the heat and add in the lavender flowers to steep for about 5 minutes.
Use a fine mesh strainer or cheesecloth to strain the syrup to remove the lavender buds.
In a separate bowl, add in ⅛ tsp butterfly pea flower powder and a splash of hot water. Stir to dissolve.
Add a few drops of lemon juice to the butterfly pea flower and stir until it turns purple. (Start with 1-2 drops first, and adjust according to the shade you like).
Combine the butterfly pea mixture with the lavender syrup and stir.
Transfer to a clean glass jar and let cool. Store in the fridge for up to 1 week.