Depending on where you live, the early days of July could be late for fresh lavender, but if you happen to have any lovely purple buds still left on your plants, here’s a refreshing sorbet recipe to try. Bring 3 cups of water to a boil and add 10 to 12 lavender buds with about 3/4 cups plain white sugar. Turn off the heat, stir well, and let the mixture cool for at least 15 minutes. Strain the mixture and transfer it to a ceramic or metal container (ideally one that’s been in the freezer for about 30 minutes prior). Fork up the mixture every now and then. It should be ready after about 3 hours. When you serve this sorbet, you’ll notice that the natural color leaves a bit to be desired: it’s almost a dark grey. An entirely optional trick is to dust the sorbet with colored sugar made by blending blue and red food coloring into a few teaspoons of white sugar.