Place the sugar, water and lavender buds in a small sauce pan. Bring to simmer and cook for about 10 to 15 minutes until the syrup is a bit thick. Turn the heat off and let the syrup come to room temperature.
In a pitcher mix lavender syrup, lemon juice and water. Stir well until combined. Serve in glasses over ice.
Notes
You can double the ingredients to make the lavender syrup and keep it in the fridge for up to one month.