lavender simple syrup

in a saucepan, combine 2 cups water, 2 cups sugar, 1/4 cup dried lavender flowers, and 2 tbsp butterfly pea flowers. bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely. reduce the heat to low and let the syrup simmer for about 5 minutes to infuse the lavender flavor. remove the saucepan from heat and allow the syrup to cool completely. strain the syrup through a fine-mesh sieve or cheesecloth to remove the lavender flowers. transfer the lavender syrup to a clean glass jar or bottle, and store it in the refrigerator for up to two weeks.

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