3 cups water
1/2 cup sugar
9-10 stem heads of fresh lavender flowers (or 2 tablespoons of dried lavender)
Freshly squeezed juice of 1 lemon
If using fresh lavender:
With thumb and forefinger, pull the flowers from the stems (discarding stems).
If using dried lavender you won’t need this step.
Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute. Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar. Cover with a lid and let cool for at least 30 minutes. Strain out flowers through a sieve, pressing flowers to get out any remaining liquid. Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.
(From Fabulous Herb & Flower Sorbets by Jim Long)