Servings: Prep time: 20 minutes Yield: Serves 6

A small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers - I used a scant Tbsp. dried lavender flowers A small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers - I used a scant Tbsp. dried lavender flowers
1 cup white, granulated sugar 1 cup white, granulated sugar
2 cups of boiling water for the infusion 2 cups of boiling water for the infusion
1 1/2 cups freshly squeezed lemon juice - I used 5-6 large lemons 1 ½ cups freshly squeezed lemon juice - I used 5 to 6 large lemons
2 cups or more of cold water (filtered) 2 cups or more of cold water (filtered)
Ice Ice

Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (a large pyrex measuring bowl works great because you can pour easily from it). Pour the sugar over the flowers or the dried lavender and use your (clean) fingers to gently rub the flowers into the sugar.
Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours). I steeped for 30 minutes, covered.
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more sugar if too tart. Add ice and more water to desired level of concentration. Note that the ice will melt eventually, further diluting the drink.
Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation.