In a small saucepan, combine water and sugar. Bring to a boil, stir until sugar has dissolved. Boil for 2-3 minutes. Add lavender flowers.
Remove from heat, cover to steep. Cool to room temperature. At this point, you can strain and discard the flowers, or leave them in the syrup.
Add 1 tbsp of the lavender simple syrup to each cocktail glass (I used champagne glasses). Add 1 tsp lemon juice. Top with Voveti Prosecco. Garnish with fresh lavender and lemon.