This is a very light, refreshing sorbet, perfect for the hottest of days. There are directions below for both food processor and ice cream maker methods.
UPDATE: I just found out apparently IKEA sells a decent Elderflower syrup if it can’t be found elsewhere. This got a chuckle here, but it’s apparently a hot commodity!
Elderflower syrup is an infusion of the white, lacy, elderflowers from the elder bush and a very popular ingredient throughout Europe. Though elder bushes grow in the U.S. it is a bit more of an unusual ingredient, so when you see it, buy it! When not picked in Spring, elderflowers are the blossoms that will eventually turn into elderberries in Summer, a point harvesters must keep in mind as elderberries are also a prized harvest.
Elderflower syrup is citrusy, though think more of blossoms than fruit. It has a slightly, yet pleasantly bitter note, with a lovely light floral flavor. The taste is memorable and delicious on its own but a beautiful accompaniment to loads of recipes from cocktails to ice creams and sorbet. You can make your own elderflower syrup, or purchase. However if needed, it can be substituted as listed below.
8 Cups watermelon
1 cup elderflower syrup*
*To substitute for elderflower syrup
Make a simple syrup (which keeps the watermelon juice from freezing solid):
1/2 cup water
1 cup granulated sugar
1/4 cup lemon juice
Heated water and sugar until sugar is dissolved, add lemon juice and chill.
In food processor, liquify all watermelon, in two batches if needed.
Once liquified, strain watermelon through a fine mesh strainer, and remove all pulp.
You should have at least 4 cups of watermelon juice.
No Ice Cream Maker Method / Food Processor:
Combine 4 cups watermelon juice and 1 cups elderflower syrup and pour in a large baking dish (to encourage fast freezing).
Freeze for 1 hour until very icy, partially frozen.
Remove and add mixture to food processor and process for about 2 minutes until fully combined. It will be slushy.
Return to freezer for another 1-1 1/2 hours until hard frozen and repeat the process with the food processor. After the second processing, the sorbet should resemble soft serve ice cream.
Store in a covered storage container in freezer for 1-2 hours for sorbet to harden.
Ice Cream Machine Method:
Combine 4 cups watermelon juice and 1 cups elderflower syrup. Refrigerate for at least 2 hours or freeze for 20 minutes, even if your ice cream maker is pre-frozen.
Run mixture through your ice cream maker according to the manufacturer’s instructions. This should take about 20 minutes to freeze to the level where all liquid is frozen, and little liquid or slush exists, similar to a soft serve consistency. Store in a covered container in freezer for 1-2 hours to firm before serving.