Gooseberry juice for jelly and sorbet

Serves: 20

Edit

Update

Cancel

Total Time: 17

Prep Time: 2

Cook Time: 15

• 1.5 kilogram(s) gooseberries, rinsed
• 500 ml water

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

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!