1 Heat the cream with lavender flowers and stir in 4 tablespoons honey. Allow to cool. Pour through a fine sieve and refrigerate at least 30 minutes.
2 Sort berries and puree in a blender with the remaining honey. Strain through a fine sieve.
3 Mix yogurt with the lemon juice and stir in the zest. Beat the lavender cream until stiff and fold into the yogurt. Pour about 1/3 of the mixture into 4 ice cream pop molds. Cover with half the berry sauce and add another 1/3 of the cream. Continue with the remaining berry sauce and cream, ending with a layer of cream. Freeze at least 1 hour, insert a wooden stick into each mold and freeze for at least 3 hours before unmolding.
4 To serve, carefully remove pops from the molds.