1 cup water
1 cup sugar
3 Tbsp lavender buds, rinsed (remove the buds from the stems before they flower)
tiny touch of violet gel food coloring (optional)
In a small saucepan heat the water, sugar, and lavender until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Depending on the color of your lavender, you may or may not get a pale lavender shade to your syrup. If you want to bump up the color, add a TINY bit of gel paste food coloring. (use a toothpick)
Let cool and then strain through cheesecloth into a jar or bottle with a tight fitting lid.
Refrigerate until ready to use. It will keep for a month in the fridge.
Note: I stored my syrups in jars because I liked the look, but it would be even more convenient to transfer them to bottles for easy pouring later.
