Place the sugar, water and lavender in a saucepan over medium-low heat. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 1 minute. Turn off the heat and set the saucepan aside. Let it cool completely. Strain the mixture through a fine mesh sieve to remove the lavender. Store in a sealed container in the fridge! I like to make this a day or two before and even let the lavender sit in it in the fridge for a day before straining, but it’s not necessary.
In a large pitcher, combine the lemon juice, water and simple syrup. Stir well. Taste and adjust the flavor to your like more – if it needs a little more sweetened, add it! More lemon juice or water? Go ahead. I love the ratio above, but it also depends on the sourness of your lemons. Throw a handful of fresh mint leaves into the pitcher and refrigerate for an hour before serving.
To serve, pour into chilled glasses and garnish with a lemon slice, lavender sprig and mint leaf. Enjoy!