Prepare your jars for canning by boiling them in a canning pot for 10 minutes. Using long tongs or a jar lifter, transfer the jars to a wire rack and allow to cool.
Place the lavender flowers, water and lemon juice in a small pot and bring to a boil over high heat. Add the sugar, stir to combine, turn down the heat to low and simmer gently, uncovered, stirring frequently, for 15 minutes
Turn off the heat and let the syrup cool in the pot. Strain into prepared jars. Store the syrup in the fridge for 1 month.
Notes
This syrup is amber, so add purple colouring or beet powder while it’s still in the pot to get a dazzling purple colour that will make your cocktails pop.