Clean and slice the peach.

Place the lavender buds and the peach slices in a glass - or pitcher if you are multiplying servings -, and fill it with water.

Cover and refrigerate overnight.

Drain water and discard the lavender buds. Once added lemon and honey, you can return the peach to the glass for a “mangia e bevi,” eat and drink experience.

Squeeze in the lemon - avoid seeds of course - and add the honey. Stir well until totally amalgamated.

Serve your peachy lavender lemonade cold, garnished with a fresh lavender sprig.