• STEP 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.

  • STEP 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.

  • STEP 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.


Adding egg white to a sorbet gives it a light creaminess and smoother texture. You can buy pasteurised egg white from Two Chicks available in supermarkets if you prefer not to use normal raw egg. If you have an ice cream machine, churn the sorbet until thick and smooth, transfer to the container as recipe and freeze until solid.

Goes well with


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