Place all the ingredients in a small saucepan.
Heat while stirring on medium heat until the sugar is dissolved.
Bring it to a boil and then lower the heat to simmer for 5 minutes, until it becomes syrupy.
Let the syrup cool down with the lavender florets inside, for at least two hours or until it reaches room temperature (I leave mine overnight, this helps intensify the flavour).
Strain the syrup into an airtight jar.