In a small piece of cheesecloth, add dried lavender and form a pouch. Secure with a small piece of kitchen twine.
In a small saucepan, add 1/2 cup sugar and 1/2 cup water and bring to a simmer over medium-low heat. Add lavender satchel, reduce heat to low, and simmer until flavors meld, about 45 minutes. Remove satchel and allow lavender syrup to cool completely.
In a large pitcher, add lavender syrup, lemon juice, and the remaining 3 1/2 cups of water. Stir well and serve over crushed ice.
Lavender: Dried lavender flowers add convenience and a rosy red hue to your lavender lemonade. To use fresh lavender, substitute 10 fresh lavender flower stems for the dried lavender flowers in Step 1.
Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
Yield: This recipe makes 48 ounces, or 6 (1-cup) servings.
Storage: Store any remaining lemonade covered in the refrigerator for up to 4 days.
Make-ahead: The lavender simple syrup can be made up to 1 week in advance. Store covered in the refrigerator.
Meyer lemons: These lemons are sweeter and juicier and available in winter months.