Gooseberry and Elderflower Sorbet
Prep time: 
Cook time: 
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Serves: 4-6
If you don't like elderflower, replace it with an equal amount of homemade simple syrup: in a small pan, combine 120ml (or ½ cup) water with 100g (or ½ cup) of granulated sugar. Heat over low heat, stirring until the sugar has completely dissolved.
  • 500g (or 1 pound + 1 ounce) purple gooseberries
  • 625ml (or 2½ cups + 5 teaspoons) water
  • 150g (or ¾ cup) sugar
  • 1 tablespoon lemon juice
  • 100ml (or ⅓ cup + 4 teaspoons) homemade or storebought elderflower syrup
  • 125ml (or ½ cup + 1 teaspoon) whipping cream
  1. Wash the gooseberries and pick the little stems from their little bottoms.
  2. In a medium-sized pan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved and the syrup has come to a boil.
  3. Carefully add the berries and gently cook for 10 minutes or until you can easily squash the berries against the side of the pan with a spoon. Carefully pour the contents of the pan in a heatproof container and leave to cool to room temperature, uncovered.
  4. Once the berry-syrup has cooled, use a stick blender to turn it into a smooth puree. Strain the puree through a sieve to get rid of the seeds. Discard the seeds. Add the lemon juice, elderflower syrup and whipping cream to the puree, whisking to combine.
  5. Chill the mixture in the fridge for an hour, then churn in your ice cream maker according to the manufacturer's instructions. Transfer to a freeze-proof container, cover with a lid, and place in the freezer for at least four hours or until ready to serve.
  6. Twenty minutes before serving, take the sorbet out of the freezer and allow to soften in the fridge or on the counter.
Alternatively, the mixture can be frozen in a freeze-proof container in the freezer. Make sure to give the mixture a vigorous stir with a fork every half hour until the mixture has frozen (this probably takes three hours in total). Although this method will leave you with very tasty sorbet, it will be less smooth than sorbet churned in an ice cream maker.
Recipe by The Tough Cookie at