Makes approximately 2 quarts
2 cups room-temperature water
1 ½ cups sugar
¼ cup dried culinary-grade lavender buds
1 ½ cups freshly squeezed lemon juice
4 to 5 cups cold water
In a medium saucepan, combine the room-temperature water and sugar over medium high heat. Bring to a boil, stirring occasionally, to dissolve the sugar. Remove the pan from the heat and stir in the lavender. Let steep for 30 minutes.
Set a fine mesh sieve over a medium bowl. Pour the lavender syrup into the bowl. Discard the lavender.
Pour the syrup into a pitcher. Add the lemon juice and cold water and stir to fully combine.
Serve over ice.