Bring 1 cup of the water to a boil. Set the tea bags in a heat-proof bowl and pour the water over them. Stir gently to make sure they are all submerged. Let sit for 10 minutes, then place it in the fridge while you make the lavender syrup.

Pour the sugar into a small bowl and add ½ teaspoon of the lavender. Make a lavender sugar by rubbing the lavender and sugar together between your fingers until all of the lavender is crushed and blended into the sugar.

Transfer the lavender sugar to a small saucepan. Add the remaining ¼ cup of water. Turn the heat to medium. Stir or swirl the pan until it comes to a simmer. Continue to swirl until the sugar is fully dissolved, about 5 minutes. Remove from the heat and stir in the remaining ½ teaspoon of lavender. Let sit for 15 to 20 minutes.

Remove the tea bags from the strong tea squeezing them to leave remaining liquid in the bowl. Pour the tea into a quart jar. Strain the lavender syrup into the jar. Discard the solid lavender pieces.

Add water to fill the quart jar. Place back in the refrigerator to cool for 15 to 30 more minutes.

Serve over ice and garnish with lemon wedges. Serve with extra lavender sugar, if desired