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In a small saucepan, bring water and sugar to a boil and then add the lavender or thyme. Reduce the heat to medium and allow to simmer for 5-8 minutes. Remove from the heat and let sit undisturbed for at least 1 hour.
Strain the syrup and set aside. (Syrup can be made ahead and stored in an airtight container for up to 2 weeks in the refrigerator.)
Add the ice to the blender jug, secure the lid and turn the machine on. Select the ice crush program. Turn the iTextureControl dial to medium and press start.
Then add the berries, lemon juice, and ½ cup of the syrup. Select the manual program and turn the speed dial to 1. Quickly increase the speed to 10 for 30-40 seconds or until liquified and slushy.
Pour into glasses, garnish with fresh berries, a lemon slice and fresh mint leaves. Serve immediately.
In a small saucepan, bring water and sugar to a boil and then add the lavender or thyme. Reduce the heat to medium and allow to simmer for 5-8 minutes. Remove from the heat and let sit undisturbed for at least 1 hour.
Strain the syrup and set aside. (Syrup can be made ahead and stored in an airtight container for up to 2 weeks in the refrigerator.)
Add the ice to the blender jug, secure the lid and turn the machine on. Select the ice crush program. Turn the iTextureControl dial to medium and press start.
Then add the berries, lemon juice, and ½ cup of the syrup. Select the manual program and turn the speed dial to 1. Quickly increase the speed to 10 for 30-40 seconds or until liquified and slushy.
Pour into glasses, garnish with fresh berries, a lemon slice and fresh mint leaves. Serve immediately.
