1 Tbsp dried Lavender Flowers
1 Cup white, granulated sugar
2 Cups of boiling water for the infusion
1-1/2 Cups freshly-squeezed lemon juice
2 Cups (or more) of cold water
Combine the Lavender Flowers and granulated sugar in a large heatproof measuring cup or quart-sized bowl. Rub the dried flowers into the sugar, using your clean, dry fingers.
Pour 2 Cups boiling water over the lavender sugar, stirring with a wooden spoon until the sugar is completely melted. Cover heatproof cup/bowl, and allow lavender to infuse for at least 30 minutes (or up to two hours).
Remove the spent lavender blossoms by pouring the lavender-infused simple syrup through a fine strainer, into a wide-mouthed carafe or pitcher.
Add the lemon juice to the simple syrup, stirring to combine. Dilute the sweet-tart liquid with another two cups of cold water. Sip a spoonful and adjust for taste: add more lemon juice if mixture is too sweet; add more sugar if lemonade is too tart.
Add ice and a little more water, until drink has reached your desired level of concentration.
Garnish with thinly-sliced lemons and a few lavender sprigs or flowers, if desired.
Makes about 1 quart.