Gooseberry Sorbet Recipes
23 BEST WAYS TO USE GOOSEBERRIES
From crumbles and galettes to cakes and jams, here are 23 sweet and sour gooseberry recipes that'll bring joy to your berry-loving heart.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
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Nutrition Facts :
GOOSEBERRY SORBET
Make and share this Gooseberry Sorbet recipe from Food.com.
Provided by Mr Shark
Categories Frozen Desserts
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Boil the gooseberrys with the ginger, the sugar and the juice in some water until soft.
- Strain through a strainer, removing pips and peel.
- It might be decorative to save some pips to make the sorbet spotted.
- Season with juice and sugar, it shouldn’t be to sweet sorbet but consider that the taste is mitigated when refrigigated.
- Refrigigate in a metal bowl, stirring ones every hour until the sorbet is even after about 10 hours.
- Serve in glasses decorating with “fresh” gooseberrys and cumcuats.
Nutrition Facts : Calories 25.5, Fat 0.3, Sodium 0.6, Carbohydrate 6, Fiber 2.3, Sugar 0.4, Protein 0.5
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- Make the gooseberry juice first, following these instructions. This can be done up to a week in advance.
- Pour the gooseberry juice into a bowl and sweeten it to taste. Remember that sugar helps give the sorbet a smoother texture and that our perception of sweetness decreases with cold foods, so make this pretty sweet; I use 2 cups of sugar normally.
- Mix the sugar, gooseberry juice and liqueur together until the sugar is dissolved. Pour into the container of your ice cream maker and follow its directions.
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