Gooseberry juice for jelly and sorbet

Method

1 Place the gooseberries in a large pan with the water - there is no need to top and tail them. If you have elderflowers, rinse a head well in cold water and add to the pan. Set over a medium heat and bring to the boil. Simmer until the berries have burst, stirring with a wooden spoon to break up the fruit.

2 Pour the contents of the pan into a jelly bag and hang over a large bowl. (To improvise a jelly bag, lay a clean cloth in a sieve set over a bowl. Pour in the fruit, tie the corners together and hang it over the bowl.) Do not squeeze the bag but allow the juice to drip through slowly for at least 8 hours or overnight until all that is left in the bag is the skin and seeds.

3 This juice can be used to make gooseberry jelly and sorbet. Add elderflowers to make elderflower and gooseberry jelly.

Recipe by Annie Rigg