Make the syrup. In a saucepan, combine 1 cup water, 1 cup sugar, and 1 tablespoon dried culinary lavender. Bring to a simmer over medium-high heat. Once the liquid simmers, remove from the heat and let steep for 5 minutes. Strain and set aside to cool.
Make the lavender lemonade. In a pitcher, combine the lemon juice, lavender syrup, and 2 cups cold water.
Assemble the gin floats. In a collins glass, add 2 to 3 scoops of lemon sorbet. Fill the glass ¾ of the way with lavender lemonade and top with 1 ½ ounces Empress 1908 Gin. Garnish with fresh lavender sprig or lemon twist. Serve immediately with a straw and/or spoon!
For a lighter, less tart lemonade add one extra cup (3 total) of cold water when making the lavender lemonade.