Bring mixture to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Once it simmers, reduce heat to low and let steep very gently for 5 minutes to extract lavender flavor. Do not boil vigorously to avoid bitter notes.

Cool and strain

Remove from heat and let the syrup steep off the heat for an additional 10 minutes. Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the lavender to release liquid but not over-extract. Discard solids. Cool the syrup to room temperature, then chill until cold (about 30 minutes in fridge) or use at room temp if making immediately.

Lemonade & Assembly

Juice lemons

Juice fresh lemons until you have 1 cup (about 4–6 lemons depending on size). Strain seeds and excess pulp if you prefer a smooth lemonade.

Mix base lemonade

In a large pitcher combine 1 cup fresh lemon juice and 3 cups cold water. Stir to combine.

Sweeten with lavender syrup

Add 1/2 cup chilled lavender simple syrup to the lemon-water mixture. Stir and taste. If you prefer sweeter or more floral, add up to an additional 2 tablespoons syrup. If you prefer a lighter floral note, start with 1/3 cup and adjust.

Chill and serve

Fill glasses with ice (about 1/2 cup ice per serving). Pour lemonade over ice. For a sparkling version, top each glass with 2 tablespoons (about 1/4 cup) chilled sparkling water; otherwise serve still.

Garnish

Garnish each glass with a lemon slice and a sprig of fresh lavender if available. Stir gently before drinking.

Storage

Store leftover lavender lemonade in a sealed pitcher in the refrigerator for up to 3 days. Keep simple syrup refrigerated in a sealed container for up to 2 weeks.