Add the lavender sugar and 30ml (2 tablespoons) water bring to the boil and simmer for 2-3 minutes.
Leave to cool and juice the lemons.
Place the juice in a small jug with the 350ml (1 ½ cups) water and add the sugar syrup and stir to combine. Add the food colouring if using.
Taste test it and add a little more sugar if you prefer it a bit sweeter.
Pour into lolly moulds and freeze overnight.
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