Bring the 2 cups of water to a boil in a small saucepot. Turn off the heat, add honey, and stir until it dissolves.

Add the lavender to the pot and cover. Let sit for an hour to infuse the flavor.

After infusing, strain the lavender and place the lavender-infused syrup in the fridge to cool completely.

Once cool, mix the syrup, lemon juice, and remaining water in a pitcher. Return to the fridge until ready to serve.