In a small saucepan, combine water and honey over low heat, stirring gently until the honey dissolves.

Remove from heat and add dried culinary lavender. Allow to steep for 10 to 15 minutes until fragrant, then strain and cool.

Stir in rosewater to the cooled lavender syrup, adjusting to taste for floral notes.

Fill a chilled glass with clear ice cubes and optionally splash in cranberry or pomegranate juice.

Pour lavender-rose syrup over the ice, and add freshly squeezed lemon juice.

Top with chilled sparkling water or club soda, stirring lightly to combine while maintaining fizziness.

Garnish with a lemon wheel and edible rose petals or fresh herbs before serving.