In a small saucepan over medium heat, combine 1 cup water and 1 cup granulated sugar. Stir until the sugar dissolves completely, about 5 minutes.

Add 2 tablespoons dried culinary lavender to the syrup and reduce heat to low.

Simmer the lavender syrup on low heat for 10 minutes to infuse flavor.

Strain the syrup through a fine mesh sieve into a heatproof container to remove the lavender buds.

Juice enough lemons to yield 1 cup fresh lemon juice.

In a pitcher, combine the cooled lavender syrup, 1 cup fresh lemon juice, and 3 cups cold water. Stir well to blend all the flavors.

Refrigerate the lavender lemonade for at least 30 minutes to chill and allow flavors to meld.

Serve over ice in glasses and garnish with lemon slices. Enjoy!