Put the chopped up peaches, sugar, and water in a saucepan. Set on medium heat and allow sugar to dissolve. Allow it to have a low-grade boil with bubbles just on the edge of the pan.
Turn off the heat and sprinkle in the lavender buds into syrup. Allow it to cool down.
Once it is cool, strain out the syrup from the peaches and lavender into a container. This can be stored in a refrigerator for up to a week. It will last in the freezer up to a couple of months.
Serve with sparkling water, still water or even kombucha. I also like to add a wedge of lime.
