1. Pour 1 liter (4 cups) of water in a pitcher and drop in the tea bags. Let it refrigerate for five hours.
2. Meanwhile, halve and squeeze the lemons until you have ½ cup of lemon juice (reserve the rinds). Store the juice in the fridge.
3. In a bowl, rub the lavender into the sugar until the sugar is fragrant.
4. Cut up the lemon rinds into 1-inch chunks and put into a large nonreactive bowl and add the sugar. Cover and store it in the fridge for at least three hours (and up to 12), stirring every hour until the sugar is dissolved.
5. When the tea has finished brewing remove the tea bags and prepare the lemonade concentrate. Pour the lemon juice over the lemon rinds and stir until well mixed. Strain the mixture and add to the tea.
6. Mix well and serve in an ice-filled glass.

NOTES

1. Make sure you know the source of your lavender flowers. You want to make sure that they’ve been grown for consumption.