In a medium saucepan, combine half the lavender flowers, 1 cup sugar, and 1 cup water. Bring to a boil, adjust the heat, and simmer for 1 minute. Turn off the heat, put a lid on the saucepan, and let the syrup cool for 10 minutes. Pour through a fine mesh sieve into a heatproof container and refrigerate until cold.

Place lemon peels in a medium bowl. Add ¼ cup sugar, plus remaining lavender. Muddle the ingredients using a bar muddler or the end of a wooden spoon.

Let the mixture rest a few hours, but preferably overnights so the sugar can absorb the oils from the zest and the flowers.

Add 1 cup warm water to the mix. Stir until sugar is dissolved, then strain. Allow to cool.

Combine lemon zest syrup with 1 cup lemon juice, ½ cup of lavender syrup and 4 cups of cold water. Mix well in a tall pitcher and refrigerate.

Serve over ice garnished with fresh lavender.