Fill a small bowl or measuring cup with 1 cup of water and heat it in the microwave for 2–3 minutes or in a saucepan on the stovetop until steaming hot (about 180°F). Do not boil. Checkpoint: Steam should rise visibly from the water.

Place 2 tablespoons of dried culinary lavender buds into the hot water and let it sit undisturbed for 8–10 minutes. The water will turn pale yellow and smell distinctly floral. Checkpoint: The lavender should have released its color and aroma; the liquid should smell fragrant but not bitter.

Pour the infused water through a fine-mesh strainer into a large pitcher (at least 8-cup capacity), pressing gently on the buds to extract all liquid. Discard the lavender solids. The strained liquid should be clear and pale yellow.

Add 5 cups of cold filtered water to the pitcher with the lavender infusion, stirring gently to combine.

Squeeze 1 cup of fresh lemon juice (from about 6–8 medium lemons) into the pitcher. Use a handheld juicer or citrus press for best results. The mixture will become cloudy and pale gold-colored.

Sprinkle 3/4 cup of granulated sugar into the pitcher and add a tiny pinch of sea salt (about 1/8 teaspoon). Checkpoint: The pinch of salt should be barely noticeable but should enhance the flavor.

Stir vigorously for 1–2 minutes until all the sugar dissolves completely. If any grains remain, continue stirring or gently heat the mixture in a saucepan over medium heat for 2–3 minutes until clear.

Taste the mixture. If it's too sour, add 1–2 tablespoons more sugar and stir. If it's too sweet, add 1/4 cup more water and lemon juice. Adjust to your preference.

Cover the pitcher and refrigerate for at least 30 minutes (or up to 4 hours). Cold temperatures allow the lavender and lemon flavors to meld. Checkpoint: The lemonade should be thoroughly chilled and visually appealing with no separation.

Fill serving glasses with ice cubes (about 3/4 full). Pour the chilled lavender lemonade into each glass, leaving about 1/2 inch of space at the top.

Thin-slice 1 fresh lemon and place 1–2 slices into each glass. If using fresh lavender sprigs, place one delicate sprig on top of each drink or tuck it into the ice.

Serve immediately and enjoy. The drink stays fresh in the refrigerator for up to 3 days, though it's best consumed within 24 hours for optimal flavor.