Heat the lavender buds, water, and sugar in a small pot over medium high heat.
Bring to a boil then reduce heat to medium low and simmer for 15 minutes.
Remove from heat and let the lavender sit in the syrup to infuse, at least one hour.
Strain the flower buds out of the syrup if desired using a fine mesh strainer (they will look brown at this point). Store the syrup in a container. Keep the syrup refrigerated up to two weeks.
Notes
This makes between 1 to 1 1/4 cups of simple syrup per batch. Make sure you are using edible lavender that is made for culinary uses.