4 cups water
1 3/4 cup Sugar
2 tsp dried Lavender blossoms*
2 tsp fresh lemon juice
Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil without stirring until syrup is reduced to 4 cups, about 8 minutes. Strain syrup into medium bowl.
Chill syrup until cold, about 2 hours. Transfer to ice cream maker. Add lemon juice. Process according to manufacturer’s instructions. Transfer to covered container, freeze until firm, about 2 hours. (Can be made 1 week ahead. Keep frozen).