Place the sugar, water, and lavender in a saucepan over medium heat. Cook until the sugar has dissolved.
Strain out the lavender buds and discard.
Place the lavender syrup in the refrigerator and chill.
Stir together the lavender syrup, rosé and mineral water in a punch bowl or dispenser.
Add the fresh lavender sprigs and serve.
The amount of lavender syrup in this punch does not make it very sweet. For a sweeter version, add more, one tablespoon at a time until it is sweet enough for your taste.