Step 1: In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of filtered water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
Step 2: Remove the saucepan from the heat. Stir in 2 tablespoons of dried culinary lavender flowers. Cover the saucepan with a lid and let the lavender steep for 15-20 minutes. For a stronger flavor, steep up to an hour, but avoid over-steeping to prevent bitterness.
Step 3: Pour the lavender simple syrup through a fine-mesh sieve into a clean heatproof bowl or jar. Press down gently on the lavender flowers with the back of a spoon to extract all the flavorful liquid. Discard the spent lavender flowers.
Step 4: Allow the lavender simple syrup to cool completely to room temperature, then transfer it to an airtight container and refrigerate until thoroughly chilled (at least 1-2 hours).
Step 5: While the syrup chills, juice about 6-8 large lemons to yield approximately 1 to 1.5 cups of fresh lemon juice. Remove any seeds and pulp if you prefer.
Step 6: In a large pitcher or dispenser, combine the chilled lavender simple syrup and the fresh lemon juice. Stir well. Add 4-5 cups of cold filtered water. Start with 4 cups and taste; add more water if you prefer a less concentrated or less sweet lemonade.
Step 7: Refrigerate the finished Lavender Lemonade for at least 1-2 hours to allow the flavors to meld and ensure it’s perfectly cold. Serve over ice, garnished with fresh lemon slices and a sprig of fresh lavender.