Luckily for me, my lavender is thriving!
Here's what you need:
******Warning: This recipe takes 2 days to allow for ample chilling******
1 cup sugar
1 cup water
3 or more sprigs of *culinary* lavender, cut into pieces (About a tbsp. Don't use stuff from a craft store.)
4 lemons, juice & zested
2 tbsp lemoncello (or vodka), optional
Here's what you do:
1. Bring water to a boil. Add sugar & stir until dissolved. Take off heat and add lavender & zest.
2. Chill sugar mixture at least 4 hours, overnight is better.
3. Remove lavender sticks from sugar mixture and add lemon juice & lemoncello to sugar mixture. The lemoncello will help you get a more scoopable sorbet since it won't freeze.
4. Freeze according to ice cream maker's directions. You'll probably need to chill it in the freezer for a few hours after the machine is done so that it's firmer. (No ice cream maker? Use the granita method, but you may want to leave out the alcohol)