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Gooseberry Sorbet

chef.alexande's picture
Ingredients
  Gooseberries 2 Pound, topped and tailed
  Water 1⁄4 Pint
  Caster sugar 8 Ounce
  Lemon juice 2 Tablespoon
  Egg whites 2
Directions

MAKING
1) Take a saucepan and add gooseberries and water. Boil the mixture and cover the pan.
2) Simmer until gooseberries are tender. Allow the mixture to cool.
3) Strain the mixture in a container. Pour lemon juice and add food coloring, if desired. Blend well.
4) Place the container in the freezer and freeze until squishy. Turn out into a large basin.
5) In a bowl, beat eggs until they stand in stiff peaks and gently add them to the mushy ice cream mixture. Blend well.
6) Pour the mixture into the container and freeze until firm.

SERVING
7) Serve frozen.

TIP
Canned gooseberries can also be used but omit water and sugar from the recipe. Frozen gooseberries can be used by following the same recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gooseberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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