In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

Once the sugar is dissolved, add the dried lavender to the saucepan.

Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the lavender to infuse its flavor.

Remove the saucepan from heat and let the syrup cool for about 5 minutes.

Strain the syrup through a fine mesh strainer into a clean bottle or jar to remove the lavender buds.

Allow the syrup to cool completely before sealing the bottle. Store in the refrigerator for up to 1 month.