Gooseberry sorbet

gooseberry sorbet

I love this recipe because I don’t have to top and tail the berries. I make a juice, then a syrup, then a sorbet.


  • quart of gooseberries
  • enough water to cover berries

In a heavy bottomed pan bring it to a boil on Magic Chef setting 6. Gently boil until berries burst. put mixture into a sieve lined with cheese cloth to drain for 24 hours in refrigertator.

Makes about 1 1/2c juice


  • 1 1/2 c gooseberry juice
  • 3.6 oz sugar (approximately)
  • lemon juice
  • 1 tsp cassis liqueur

Squeeze as much juice from cheesecloth then heat it gently. Add sugar to taste. It should be sweeter than you’d like for a juice, but not insanely sweet. Stir until sugar is dissolved. Add a squeeze of lemon juice and the cassis liqueur. Refrigerate until cool. Put into the ice cream machine and churn according to maker’s instructions. When done put it into a container, place a piece of plastic wrap snugly on top of the sorbet then put the top of the container on to keep it from absorbing freezer smells. Freeze for 2-3 hours prior to eating.

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