Remove the locust flowers from their stems and put them in a bowl. Add 1/4 cup sugar, and mash the flowers into the sugar with a pestle until the flowers have formed a paste. Two cups of flowers and 1/4 cup sugar should reduce to about 1/2 cup of paste.

Combine water and remaining 1 3/4 cups sugar in a saucepan, and bring to a boil, whisking to dissolve the sugar. Add the flower paste, stir, and reduce heat to a simmer. Let the syrup simmer for 10 minutes, then remove from heat, cover, and let cool for at least an hour, or overnight.

Strain off the solids, pressing down on them to extract as much liquid as possible. Then strain the syrup one more time to catch any little bits and pieces.

Add lemon juice and prepare to be amazed! The dark purple syrup turns magenta as it combines with the acidic lemon.

Refrigerate syrup for at least an hour, then process in your ice-cream maker. If you have a few leftover blossoms, sprinkle them on top of the sorbet when you serve it—a feast for the eyes and the stomach.