Grind up the culinary lavender in a food processor. If you don’t have a processor, you can also use a coffee grinder.

Whisk the ground culinary lavender into the sugar until well combined.

Store in an air tight container, out of direct sunlight, for at least 48 hours but preferably a week.

Lavender sugar can be used in a 1:1 replacement for any recipe that calls for granulated sugar.