In a medium saucepan, combine 1 cup of filtered water and 1 cup of sugar. Add 1 tablespoon of culinary-grade lavender buds, then heat over medium heat, stirring gently until the sugar dissolves, about 5 minutes.

Once the sugar has dissolved, remove the saucepan from heat and let it steep for 15 to 20 minutes.

After steeping, pour the syrup through a fine mesh strainer into a bowl to filter out the lavender buds. Allow the syrup to cool for about 10 minutes.

While the syrup cools, take 4 to 6 fresh lemons and squeeze them to extract around 1 cup of juice.

In a large pitcher, mix the cooled lavender syrup with the freshly squeezed lemon juice and 4 cups of cold filtered water.

To serve, fill your glasses with ice and pour the chilled mixture over the ice, garnishing with fresh lemon slices or mint leaves.