Boil 2 cups of water in a small saucepan. Remove from heat and add 2 tablespoons of dried culinary lavender. Let steep for about 10 minutes, then strain into a bowl and cool slightly.

Zest and juice fresh lemons to yield approximately 1 cup of juice, ensuring no seeds are present.

In a large pitcher, pour the strained lavender infusion and freshly squeezed lemon juice. Add 3 cups of coconut water and your choice of sweetener. Mix thoroughly.

To serve, fill glasses with ice cubes and pour the lemonade over the ice. Garnish with lemon slices or lavender sprigs.

Store leftover lemonade in an airtight container in the refrigerator for up to 3 days.