Thank you to the Penny Post readers who submitted these gooseberry recipes. They sound tempting enough to win me round to gooseberries.
800g fresh gooseberries, topped and tailed
300g golden caster sugar
(ginger and elderflower also good to add for extra flavour)
Put sugar and water in a medium sauce pan, heat over medium heat and stir until the sugar is dissolved. Add gooseberries, bring to the boil and simmer for 5 minutes. Let it cool down slightly before pureeing in a blender or food processor. Press the mixture through a sieve into a bowl, squeezing out as much juices as possible. Leave the puree to cool completely, then pour into a freezer safe container and place in a freezer. When the sorbet starts to freeze around the edges, take it out of the freezer and stir with a fork to break up any frozen sections. Return to the freezer and repeat the process until the sorbet is completely frozen.
If you are using ice cream maker, churn according to the machine instruction.
Gooseberries and Elderflowers
It is somewhat late to do this but if you can collect elderflowers and cook then with gooseberries, with a little sugar and water, that makes a wonderful basis for a pie, tart or fool, or indeed ice cream. The flavour is in my mind quite celestial. Perhaps next year you could collect the blossom earlier, and then use it on left over gooseberries in your freezer!
Micky Alfrey, Simply Delish