Prepare the gooseberries: No need to top and tail the gooseberries because, after processing, they are quick to sieve.
Create the syrup: In a saucepan, combine 175 grams of sugar with 300 ml of water. Bring to a steady boil for 5 minutes, then cool. Add 30 ml of elderflower cordial to the mixture for an extra burst of flavour
Cook the gooseberries: Add the gooseberries to a fresh saucepan. Add a tablespoon of sugar and a tablespoon of the syrup. Cook until soft. Process the gooseberries until smooth, then sieve the puree.
Blend: Combine the puree with the rest of the syrup and add the lemon juice. Taste and add more sugar if needed.
Freeze the sorbet: Transfer the purée to an airtight container or a shallow freezer-safe dish. Place it in the freezer until ice crystals start to form, but the sorbet is not altogether solid
Process: Break up the half-frozen mixture and put it in a food processor. Process until smooth, then return to the container and freeze until solid. Repeat the process, then serve.
Get your ingredients deliveredCheck out Ocado! Save 25% on your first order + 3 months free unlimited deliveries. Enter VOU7389477 at checkout