Begin by bringing water to a boil (I use a countertop tea kettle for this, but on the stove is fine). 

Next, rinse and grate the ginger on a microplane, or dice the root into very small pieces. This will help extract the most flavor.

Once water is boiling, remove it from the heat. In a large pot or large heatproof pitcher, add grated ginger and tea bags (if using) to hot water and let steep, as you would with tea. For a more intense lavender flavor, leave tea bags in for 5+ minutes. For a more mild lavender flavor, remove tea bags after 1-2 minutes. Be warned: lavender can take on a soapy taste if too intense, so I like to air on the side of slightly shorter steep time.

Regardless, let ginger water cool slightly, then add maple syrup, stirring to combine. Cool mixture completely, until it reaches room temperature. 

While ginger/lavender tea is cooling, squeeze the lemons for juice. To make this process go more quickly, I like to microwave the lemons for 15 seconds so they more readily release juice once sliced. If you have a juicer, this is definitely the easiest way to do it!

Add lemon juice to the ginger/lavender mixture. Carefully pour this through a fine mesh sieve and into a pitcher, to ensure all ginger and lavender pieces are removed. Move to the refrigerator to chill.

Drink lavender ginger lemonade within 5 days. It's excellent when served over ice, or mixed with sparkling water.