In a small saucepan, bring the ½ cup of water to a simmer. Add the lavender buds and immediately remove from heat. Let steep for 5 minutes only.
👉 Strain out the lavender, discarding the buds. Set the infused water aside.

In a clean saucepan, combine the bush cherries, sugar, lemon zest (if using), and the lavender-infused water. Bring to a gentle simmer over medium heat.
👉 Cook for 8–10 minutes, stirring occasionally, until the cherries burst and release their juices.

Use an immersion blender to puree the mixture directly in the pan until mostly smooth.
👉 Strain through a fine mesh sieve to remove skins and solids, creating a silky syrup.

Return the strained syrup to the pan. Stir in the lemon juice (and vanilla, if using).
👉 Simmer gently for another 2–3 minutes until slightly thickened.

Let cool, then pour into sterilized glass jars or bottles.
👉 Store in the fridge for up to 3 weeks, or freeze in small batches for longer storage.