Preparation:
1. In a saucepan set over moderate heat, combine the water and sugar, bring to a simmer, stirring, and cook the syrup until clear. Let cool. 2. In another saucepan, combine 1 cup of the sugar syrup with the lavender flowers or dried lavender and half the lemon juice, bring slowly to a boil, stirring, then remove from heat. Cover and let cool. 3. Strain the syrup through a fine sieve into a bowl. Add the cold water and additional lemon juice if mixture seems too sweet. 4. Transfer the mixture into an ice-cream freezer and freeze according to manufacturer's directions. Let stand in the refrigerator for 10 minutes before servin |
