Make the lavender syrup: In a medium saucepan, combine the 200g of caster sugar and 250ml of water. Place over a medium heat and stir gently. You will see the water go from cloudy to crystal clear as the sugar dissolves. Once the liquid is clear and just beginning to shimmer at the edges (do not let it boil vigorously), remove it from the heat. The surface should be still, with only the faintest wisps of steam rising.

Steep the lavender: Stir in the 2 tablespoons of dried lavender buds, pushing them down into the hot syrup. You will immediately smell the floral aroma release. Cover the saucepan with a lid and let it steep for exactly 30 minutes. During this time, the syrup will take on a pale, translucent lavender hue and the scent will deepen. Do not be tempted to steep for longer, or the flavour can turn bitter and soapy.

Strain the syrup: After 30 minutes, set a fine-mesh sieve over a heatproof bowl or jug. Pour the syrup through the sieve, pressing gently on the lavender buds with the back of a spoon to extract every last drop of fragrant liquid. Discard the spent buds. The syrup should be a clear, pale golden-pink and smell intensely floral. Let it cool completely to room temperature; it will thicken slightly as it cools.

Juice the lemons: While the syrup cools, roll each lemon firmly on the countertop with the palm of your hand to loosen the juices. Cut them in half and juice them until you have 250ml of fresh juice. The juice should be a vibrant, sunshine yellow and smell sharp and clean. Strain the juice through a sieve to catch the pips and any bits of pulp if you prefer a clearer lemonade.

Combine the lemonade: In a large jug or pitcher, pour the cooled lavender syrup. Add the fresh lemon juice and give it a gentle stir. The mixture will look slightly cloudy at first. Now, pour in the 1 litre of cold water and stir again. Taste it. The balance should be sweet and tart, with the lavender sitting gently on the finish. If it is too sweet, add a squeeze more lemon juice; if too tart, add a splash more cold water.

Chill and serve: Refrigerate the pitcher for at least 45 minutes. This resting time allows the flavours to marry and mellow. When you are ready to serve, fill tall glasses with ice cubes. Pour the chilled lavender lemonade over the ice. You will hear the satisfying crackle as the cold liquid hits the ice. Garnish each glass with a thin slice of lemon and, if you like, a tiny sprig of fresh lavender for a beautiful, aromatic finish.