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Gooseberry sorbet
Ingredients
1 litre gooseberry juice (*see a recipe for gooseberry juice here)
about 300g caster sugar
lemon juice
1 tbsp elderflower cordial
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Method
1 Put the gooseberry juice into a pan and heat it gently. Sweeten to taste with caster sugar, stirring until completely dissolved, and add a touch of lemon juice if needed. Add a little elderflower cordial to taste (if the juice was not made with fresh elderflowers), remove from the heat and cool.
2 Chill the gooseberry juice and then churn in an ice-cream machine according to the manufacturer's instructions. Spoon into a freezer box, cover and freeze until firm.
Recipe by Annie Rigg
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- Fresh looks for spring: floral fabrics in citrus shades; how to decorate & design the kitchen; the beauty of a blossom garden
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- Escape: move to an artists' haven; explore a coastal wilderness
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