In a medium saucepan, combine 1 cup of water, your choice of sweetener, and 2 tablespoons of dried lavender. Bring to a boil, then reduce to a simmer for 5 minutes.

Remove from heat and strain the syrup through a fine-mesh sieve to discard the lavender buds. Let it cool to room temperature.

In a blender, add 1 cup of blueberries and blend until smooth. Set aside.

In a large pitcher, combine 1 cup of lemon juice with 3 cups of cold water. Stir well.

Pour the cooled lavender syrup into the pitcher with the lemon juice and stir thoroughly.

Cover and chill in the refrigerator for at least 1 hour before serving. Serve over ice, garnished with fresh blueberries or lavender.