- 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.