Heat the water, sugar, and lavender in a medium saucepan over low heat until the sugar has dissolved. Transfer the water mixture to a bowl and chill completely.

Once cooled, strain out the lavender if using. Stem the strawberries and puree in a food processor or blender. Add the lemon juice and sugar syrup and blend thoroughly. Chill the mixture until it is very cold.

Process the sorbet mixture in your ice cream machine following the manufacturer’s instructions.

Transfer the sorbet to a covered container and store in the freezer.

To fill the macaroons, scoop about 1 tablespoon of the sorbet and sandwich it between 2 macaroons immediately after it comes out of the machine, when it is very soft. Place the macaroons on a sheet pan and freeze. The frozen sandwiches can be stored, covered in the freezer, for up to 2 weeks.