Steep one satchel of butterfly pea tea according to package directions. Set aside to cool completely.

Combine 2 cups of water and ½ cup sugar and place in a saucepan. Set over medium high heat and bring to a light boil.  Stir constantly until the sugar has completely dissolved, about 2 minutes.

Take the pan off the heat and stir in 1 tablespoon of honey.  Add 2 teaspoons of lavender leaves and 2 sprigs of fresh mint and let steep for 1-1½ hours.

After steeping, pour the simple syrup through a sieve, discarding the lavender and mint leaves. Set aside the liquid.

While the lavender mint simple syrup is steeping, begin squeezing lemons until you have 2 cups of freshly squeezed juice.

Add the fresh lemon juice with the remaining 4 cups of water and the strained lavender mint sweetener to a pitcher or large mason jar. Stir to combine and set aside.

In a glass, add crushed ice and fill the glass halfway with the lemonade mixture made in step 6. Fill the glass another quarter of the way with sparkling water.

Fill the remainder of the glass with the cooled butterfly pea tea, letting the color mix naturally.  Garnish with a lemon slice and mint leaves.  Serve and enjoy!