500g fresh gooseberries
300 ml and 2 tbsp sugar
Mix 2 tbsp sugar and 2 tbsp water in pot with berries. Bring to boil and simmer for 10 min or till soft. Cool down.
Puree in food processor or blender. Strain through sieve using a spoon to push the liquid through.
If you are preserving a big portion and you don’t want to make too much sorbet at once you can bottle and pasteurise this liquid. When you want a portion of sorbet you just open the bottle and follow the instructions below.
Add 300 ml water and 300 ml sugar to a pot. Melt the sugar and bring to full boil for 5 min. Allow to cool.
Mix 250 ml of the sirup into the pureed berries and taste. If it is not sweet enough add a bit more. How much of the sirup you add depends on how sweet the berries are as well as personal taste.
Place in fridge for at least 3 hours.
Freeze sorbet in ice cream machine according to manufacturer’s description. My machine suggests to freeze for 60 min but I prefer to set it to 40 min and then remove the smooth but soft sorbet and put it in a container in the freezer till we want some. Leave the sorbet out on the table for 10 min before portioning it out.
I hope you give the recipe a try. I would love to hear how it goes and perhaps see some photos too. At the moment I am trying to find new and exciting ways to preserve veg and fruit from the garden. You can follow all of this on Instagram and my Facebook page.