In a medium saucepan, combine 1 cup of water, 1 cup of sugar, and 2 tablespoons of culinary-grade lavender buds. Heat over medium heat, stirring occasionally until the sugar completely dissolves, which should take about 5 minutes.

Remove the saucepan from heat and let the lavender buds steep in the syrup for 15-20 minutes.

After steeping, use a fine mesh strainer to strain the syrup into a bowl or measuring cup, discarding the lavender solids. Let the syrup cool to room temperature for about 10 minutes.

Juice about 4-6 medium-sized lemons until you have approximately 1 cup of freshly squeezed lemon juice, straining out any seeds or pulp.

In a large pitcher, combine the chilled lavender syrup, 1 cup of lemon juice, and 4 cups of cold filtered water. Stir thoroughly to ensure everything is well-blended.

Fill tall glasses with ice and pour the Lavender Lemonade over the ice, garnishing with lemon slices, fresh mint leaves, or a sprinkle of lavender buds.