Directions

1. Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
2. Do this the day before. In a saucepan, combine 2 cups (250 ml) water, 1/2 cup (130 g) sugar, 3/4 (180 ml) cup lemon juice and lavender. Start with just 1 tsp. (1 g) of lavender. Bring to a boil and then simmer for 5 minutes. Taste the syrup on the back of a spoon after it has cooled a few minutes. If the lavender is not strong enough, you can add another teaspoon now and repeat the heating for another 5 minutes. It is a delicate balance when cooking with lavender. This recipe works without the lavender as well.
3. When you're satisfied with your syrup flavor, strain syrup into a bowl. Add the lemon zest and set in the refrigerator to cool until use.