In a large saucepot bring the water, sweetener, and lavender to a boil. Reduce to a simmer for ten minutes, stirring occasionally.

Juice the lemons into a small bowl.

(If you do not want pulp in the lemonade, add the lemon juice to the sugar water before straining with a fine mesh sieve. If you prefer to keep the pulp in the lemonade, strain the lavender out of the sugar water, then add the lemon juice to the sugar water.)

Place in a sealed container and refrigerate. Serve over ice when ready to drink and garnish with fresh lemons.