Combine water and dried lavender in a large sauce pan and bring to a simmer. Boil for about 5 minutes and then add the sugar. After the sugar has melted, simmer lavender mixture for 15 minutes.

Let the mixture sit for 10-15 minutes so that the syrup absorbs more of the flavor of the lavender, then strain the liquid through a small fine mesh strainer into sterilized canning jars.

If you're going to just refrigerate the syrup, let the syrup cool completely and then store in the refrigerator for 1-2 weeks.

If you’re new to canning, be sure to read this step-by-step guide to water bath canning before getting started.

Make sure you have all the necessary tools by checking this list of canning supplies needed for water bath canning.

If you want to extend the shelf life of your lavender syrup, when you fill the sterilized canning jars, fill the jars leaving 1/2 inch head space at the top of each jar.

Wipe the rims of the jars with a damp towel, and then place a sterilized canning lid and ring on each jar.

Place the jars in a boiling water canner and fill the canner with water so that the water is 1 inch above the tops of the jars.

Bring the water to a complete boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the boiling water canner and let sit on the kitchen counter until they have completely cooled.

Remove jars and let cool completely. When they have cooled, test the jar seals

Cooled jars can be stored in your kitchen pantry for 1-2 years.