Preparation / Directions:
Combine 9 tablespoons sugar with 1 1/3 Cup water in a saucepan and bring the mixture to a boil. Allow to cool to room temperature.
Meanwhile, pluck the individual lavender flowers from their stems and discard stems. Place lavender flower heads into a food processor. Add remaining sugar and process for about 3 minutes, or until flowers are completely disintegrated into sugar. Add to the cooled sugar syrup and stir. Let mixture stand at room temperature for at least one hour. Strain through a fine sieve.
Take remaining water and bring to a bare boil. Turn of heat and add violets. Allow to steep for about 10 minutes, then stir and squeeze, releasing the blue color. Strain and discard violets.
Combine the lime juice and lavender and violet infusions and freeze in an ice cream machine. Or, place in a metal bowl and freeze. Scrape down the sides every hour or so until frozen. Serve in a chilled wine glass and garnish with a violet or slice of lime.
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