Gooseberry, elderflower & Sauvignon sorbet

Gooseberry, elderflower & Sauvignon sorbet

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 10 mins plus cooling and overnight freezing

Skill level

Easy

Servings

Serves 6

A refreshing frozen dessert made from white wine and summer fruit. Ideal for entertaining as it can be made up to a month in advance

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
267
protein
2g
carbs
58g
fat
1g
saturates
0g
fibre
5g
sugar
58g
salt
0g

Ingredients

  • 300ml good Sauvignon Blanc (sparkling is good if you can find it, but not essential)
  • 200g white caster sugar (white sugar helps to keep the colour bright)
  • 900g gooseberries, topped and tailed
  • 5 tbsp undiluted elderflower cordial
  • 1 egg white (see tip, below)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the wine and sugar in a large pan and gently heat until the sugar has dissolved. Add the gooseberries and elderflower cordial, cover and bring to a simmer for 5 mins or until the berries are squishy. Cool a little.
  2. In two batches, blitz to a purée in a food processor. Transfer to a freezerproof container (about 2 litres should do it), cool at room temperature, stirring now and again, then cover and freeze overnight until solid.
  3. The next day, leave at room temp for 15 mins or until just softened. Chop into rough chunks, then process with the egg white until thick, pale and smooth. Spoon the sorbet back into the container and refreeze. Will keep for up to 1 month. Let it soften for a few mins out of the freezer before you scoop.

Recipe from Good Food magazine, June 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips