Simple Syrup

Cup of Yum
1. In a small saucepan, combine sugar, water, and lavender flowers. Heat over medium-high heat until simmering, stirring occasionally until the sugar is dissolved. Simmer for an additional 2 minutes.
2. Remove from heat and let sit for 15 (up to 60 minutes) to allow the lavender to fully infuse. I recommend taste testing at various points to ensure the lavender flavor doesn't get too strong. Strain the syrup into a jar using a fine mesh strainer or cheesecloth.

Lemonade

1. Meanwhile, juice the lemons until you've reached 2 cups. Transfer the juice to a large pitcher and stir in the lavender syrup. Add water, starting with 3 cups. Add more water (up to 5 cups total) depending on your desired tartness level. Taste test along the way and adjust as needed (see notes). The ice will melt and further dilute the lemonade.
2. If serving immediately, add ice to the pitcher and stir to combine. If serving later, store the lemonade in an airtight container in the fridge without the ice. Then add ice to individual glasses and/or the pitcher before serving.
3. Garnish with fresh lemon slices or wedges as desired and enjoy!