In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of filtered water. Heat over medium-high until boiling, stirring until the sugar fully dissolves. Remove from heat, then add 2 tablespoons of dried lavender buds and 1 tablespoon of butterfly pea flowers. Allow the mixture to steep for 15-20 minutes until fragrant, then strain it into a jar and let it cool completely.

In a large pitcher, combine the cooled lavender syrup with 1 cup of freshly squeezed lemon juice. Pour in about 4 cups of cold water, either still or sparkling, depending on your preference. Taste the mixture and adjust the sweetness by adding more syrup if desired. Stir well until all ingredients are thoroughly blended.

Fill glasses generously with crushed ice. Pour the prepared lemonade over the ice until the glasses are about three-quarters full. For a stunning presentation, gently pour coconut milk or heavy cream over the back of a spoon into each glass, creating a beautiful layered effect.

Garnish each drink with a lemon wheel and a sprinkle of dried lavender on top. Serve immediately and enjoy.