Start by making the simple syrup. Go pick some lavender from Dad's herb garden (or buy a plant from a garden store). It sure was fun to have a gorgeous herb garden from which to gather this beautiful bunch of lavender.

Place the sugar and water in a small sauce pan. Add some of the lavender stalks; reserve most for garnish.

Heat over medium high heat until the liquid comes to a simmer. Turn off. Let cool.

Add the frozen lemonade and lavender simple syrup to a large container or pitcher. The side of the frozen lemonade container will tell you how much liquid to add (it’s usually 4⅓ cans water). Add the fizzy water using the can to measure. Then add the rest in tap water. Stir well. Add lots of ice (with the extra sugar from the simple syrup and the lemon fizzy water, you don't have to worry about it tasting diluted even as the ice melts).

I set it out on a big tray with glasses, the lemon wedge and lavender stalk garnishes, and a decanter of gin and let guests fix their own. I made a double batch for about 15 people and we polished the lemonade and the gin off during the course of the afternoon.