Friday, 12 July 2013
Pink Gooseberry Sorbet
450g Pink Gooseberries, topped and tailed and washed.
2 Tbsp of water
140g golden caster sugar (or white)
First make the sugar syrup for all the fruit varieties you have. Heat the water and sugar together slowly for 5 minutes until the sugar is dissolved
Put the gooseberries into a pan with 2 Tbsp of water. Bring to a boil and then simmer for 5 minutes.
Press the fruit through a sieve into the sugar syrup and discard what's in the sieve, but remembering to scrape the underside of the sieve to get all the purée.
Bring this mixture to the boil and simmer for 2 minutes.
Pour into your freezer container and when cool place in the freezer for between 4 and 6 hours. Stir well after about 2 hours and again after 4 hours.
Remove from the freezer and place in the refrigerator 30 minutes before serving.
The same recipe can be used for green gooseberries and other soft fruits, such as currants, blackberries, blueberries, raspberries or strawberries. You can add more sugar to taste, or lemon juice to get the level of tartness you like.