2 cups water cups water
1/2 cup of water (for simple syrup)
1 1/4 cup sugar
2 tbsp dried lavender flowers
1 cup freshly squeezed lemon juice - I used 7 small lemons
2. Strain sugar, lavender, lemon syrup mixture in a medium bowl to remove most of the lavender (this is be thick). Mix in the 2 cups water and lemon juice until well combined.
3. Pour mixture into your ice-cream maker and freeze according to the manufacturer's instructions. Store the mixture in a freezer safe container. Freeze for at least 2 hours before serving.