In a small saucepan, combine honey, water, and lavender over medium heat. Stir and bring to a gentle simmer (don’t boil—it can make the lavender taste bitter). Let it simmer for 5 minutes, then remove from heat.
Cover and let the lavender steep in the honey syrup for 15-20 minutes. This helps infuse the flavors without overpowering the lemonade.
Strain out the lavender using a fine-mesh sieve or cheesecloth, then let the syrup cool for a few minutes.
While the syrup cools, juice your lemons and strain out the seeds and pulp.
In a pitcher, combine the lemon juice, lavender-honey syrup, and 4 cups of cold water. Stir well and adjust sweetness if needed (add more honey for sweeter lemonade).
Fill glasses with ice and pour in the lemonade. Garnish with lemon slices and a sprig of lavender for a pretty, springtime touch.