1. In a medium saucepan stir together 1 cup of the water and the sugar; cook over medium heat until sugar is dissolved. Add lavender and lemon juice. Cover and steep for 45 minutes. Strain liquid; discard lavender. Add remaining 1½ cups water. Cover and chill at least 1 hour.
2. Pour into an ice cream freezer and freeze according to manufacturer’s directions. Pour contents into a covered  container and freeze at least 2 hours.
3. To serve, scoop into Flower Ice Bowls or dessert dishes and garnish with mint leaves.

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NOTE: In place of an ice cream freezer, the mixture may be poured into a shallow container, covered and frozen. Chop up frozen mixture with a fork and process in a food processor in two batches until smooth. Return mixture to covered container and refreeze until serving time.

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