Home
Food
Chic dinner party menu and timeplan

Make a fun Valentine cake pop

Wines that won't let you down on Feb 14!
Diet & wellbeing
Food to get you in the mood

Health issues for him: top 10

The smartest snacks to keep at work
Fashion & beauty
Indulge: pampering home beauty treats

Find a fragrance to suit your mood - take our quiz

6 great problem-solving beauty buys
Homes
Rustic retro finds

Strong bathroom colours

Classic kitchen colours

Seaside bolthole: the cottage

Living room colour schemes
Craft
To make with love: easy Valentine cards

Cosy up with a cushion, or on a beanbag: free patterns

Celebrate the first flowers of spring
Country & travel
The UK's most romantic places

Find a family-friendly spa

Snowdrop walks from the National Trust
Community
Show us what you've made - in your forum

Photos of your pets
Shop
Directory
Audio and Visual

Health and Beauty

Gooseberry sorbet

The sourness of the gooseberry mixed with the sweetness of sugar makes this a refreshing, tangy dessert.

Be the first to rate this recipe

Recipe

Photos

Comments

Save this recipe

Add to a Collection

New Collection

Add ingredients to my shopping list

Add to a Shopping List

New Shopping List

Submit your version

Cancel

You must be logged in to use this feature.

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book

PRINT

Search Again

Serves: 6

Edit

Total Time: 25

Prep Time: 15

Cook Time: 10

Ingredients

U.S.

U.K.

Conversion chart

800 gram(s) gooseberries, fresh or frozen
300 gram(s) caster sugar
baby marshmallows to serve (optional)

Put the gooseberries and sugar in a medium-sized pan with 300ml water. Bring to the boil, cover and leave to simmer for 10 minutes.
Purée the cooked fruit in a blender in batches, then press through a sieve into a bowl. Cover the surface with clingfilm, leave to cool, then chill the purée to take some of the strain off your ice-cream maker. Churn according to the instructions for your particular machine.
Transfer the mixture to a plastic container, cover and freeze. If the sorbet is left to freeze for longer than a few hours, ensure that it is removed from the freezer about 20-30 minutes in advance of eating. Serve in small bowls - classic glass sundae dishes look elegant - or cups, scattered with a few baby marshmallows if wished.