Cutting the cucumber rind off into strips makes the ingredients look more sophisticated and also removes the possibility of a waxy taste from the rind. Slice the cucumber thinly.
In a gallon glass pitcher, large beverage dispenser, or a clean and rinsed gallon milk jug (or any large pitcher), add the ice cubes, cucumbers, cold water, mint sprigs, and lavender. Cover and refrigerate for at least 2 hours or up to 8 hours. The flavors will intensify the longer it sits.
May be served up to 3 days as the mint will wilt and turn brown.
Serve and enjoy!
* Do not use hot water! Hot water destroys the enzymes and vitamins in fruits and vegetables. Hot water will also make you fruit or vegetables fall apart and look a lot less pretty. So, be sure to use cold water!
** Be sure that you are using food-grade lavender - lavender that has not been sprayed. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.
Cucumber, Lavender, Mint Infused Water Recipe: https://whatscookingamerica.net/Beverage/Cucumber-Lavender-InfusedWater.htm