They had gooseberries at the fruit and veg stall on Saturday morning and so I just had to buy some. When I got home and set about working out what I was going to do with them I realised that gooseberries are generally cooked up and mixed with cream, just in various different ways. I didn’t really fancy that so I made sorbet.

Gooseberry Sorbet

Preparation time: 15 minutes
Cooking time: 5 minutes
Skill level: easy
Serves: some people


  • gooseberries – 440g
  • granulated sugar – 10g
  • water – 215ml
  • caster sugar – 100g
  • lemon – 1 – juice of

De-stalk the gooseberries and cook them in 15ml of water with the granulated sugar until soft.

Meanwhile, boil together the rest of the water with the caster sugar. Lower the heat when the sugar has dissolved and then cool.

Gooseberry Sorbet

Now, blend the gooseberry mixture then sieve.

Gooseberry Sorbet

Add the sieved mixture to the syrup then pour into a freezer-proof tub and stick in the freezer.

Gooseberry Sorbet

When the mixture starts to freeze, stir to break it up and then put back in the freezer. Then repeat the process five times until you have a tasty creamy smooth sorbet.

Don’t make and then go to the pub, especially don’t try out scrumpy whilst out, this leads to acute memory loss and a very frozen sorbet which then has to be partially defrosted in order to complete the process.

Verdict: Tasty and sweet. Good summer treat.

Drink: After the main preparation – Weston’s Old Rosie Scrumpy rocking in at a tawdry 7.1%. For the first tasting – a homemade lemonade.

Entertainment: The six hundred hour long Wimbledon men’s final which was eventually won by the one who was expected to win.

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