Bring to a boil.
Toss a few handfuls of lavender blossoms into the syrup.
Turn off the heat and let the syrup cool. Once cooled, strain the syrup.
Fill a pitcher with ice.
Pour in roughly equal amounts of fresh-squeezed lemon juice and syrup (about a cup of each).
Fill the pitcher with water (or sparkling water).
Taste, and add juice or syrup until it suits you.
Carry out to the stand. Make a small fortune.
This recipe is from the May/June issue of California Gardener Magazine, a publication put out by Armstrong Nurseries.
I confess I have not yet made this, but really, how could you go wrong?
I always prefer lemonades that are based on a cooked syrup as the foundation.