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Combine the water and sugar in a saucepan.
Heat over high heat, swirling or stirring as the syrup ingredients warm, until the sugar has completely dissolved. This should take 3-4 minutes.
Remove from the heat, and add the lavender.
Infuse for 30-45 minutes. (Give it a taste at the 30-minute mark to see how it tastes for you. If you want a stronger lavender flavor, let it steep for longer.)
When done infusing, strain through a fine mesh strainer lined with a paper towel to catch finer pieces of the lavender.
Store in a mason jar for up to a month in the refrigerator.