1 1/2cupsfreshly squeezed lemon juice(5 to 8 lemons, depending on size)
Additional lemon slicesoptional for garnish
Fresh lavender sprigsoptional for garnish
Place the lavender and sugar in a small saucepan. Off the heat, rub them together with your fingers for a minute or so, until the lavender smells very fragrant.
Add 1 cup of water to the sugar and bring to a boil over high heat. Stir to dissolve sugar.
Remove the pan from the heat cover, and allow it to steep for at least 30 minutes or up to 2 hours. Strain the syrup into a serving pitcher.
To the pitcher, add the fresh lemon juice and the remaining 4 cups of water. Stir together, then chill until nice and cold. Serve over ice, garnished with additional lemon slices or fresh lavender springs.
TO STORE: Lavender lemonade can be stored in the refrigerator for up to 4 days. The lavender syrup may be stored in an airtight jar for several weeks in the refrigerator.
DOUBLE RECIPE: Feel free to double the lavender syrup in this recipe, then use the extra in all kinds of fun ways: mixed with club soda (with or without vodka), drizzled over ice cream, to soak a pound cake, or in champagne.