2 Cups water
1/2 Cup sugar
4 Tbs lavender buds
1 Cup lemon juice (about 5 lemons)
1 Cup crushed ice
Add the sugar, water and lavender to a small saucepan over low heat. Let infuse for 15-20 minutes, until the sugar has dissolved and the lavender scent is released. Stir but don’t crush the lavender buds. Then strain and let cool in refrigerator. While the syrup is cooling, squeeze about 5 lemons to get 1 cup of juice, and add to blender along with the crushed ice. Pour in the syrup and blend until fully combined and frothy. Serve over ice and garnish with lavender.