Gooseberry and Elderflower Sorbet

Gooseberry Sorbet

Elderflower Sorbet

Elderflower and Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

This Gooseberry and Elderflower Sorbet uses my home-made Muscat Syrup as a base.   I make the Muscat Syrup to accompany desserts, such as  Elderflower Pannacotta,  but often have some left over.

On the basis of “waste not, want not”, I thought I would try making the left over Muscat Syrup into a sorbet and the result was fantastic – a balance of tart and sweet with a lovely gooseberry flavour  enhanced by the fragrance of elderflowers.   Now I will sometimes make the syrup specifically to create the sorbet!

In order to make the Muscat Syrup into a sorbet, you need to dilute it with some water and add some lemon juice, otherwise it will be too sweet.   That is all you need to do to make the syrup into a sorbet – except freezing it, of course.

Elderflower and Gooseberry Sorbet
Gooseberries
Equipment

Ice-cream maker  – This recipe is a breeze using an but you can still make it if you don’t have one (see instructions below)

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Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

  • Author: Tastebotanical
  • Prep Time: 20
  • Total Time: 20
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This cooling Gooseberry and Elderflower Sorbet is sweet and refreshing on a hot summer’s day.


Scale

Ingredients

Ingredients:  For the Muscat Syrup

  • 250 g green gooseberries
  • 250 g  caster sugar
  • 4 tbs water
  • 4 elderflower blooms

Ingredients:  To make the Muscat Syrup into  Gooseberry and Elderflower Sorbet

  • For 600 ml of Syrup, an additional 200 ml of water (that is, add one third quantity of water to syrup)
  • Juice of half a lemon

Instructions

Method – Muscat Syrup

  1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
  2. Take the pan off the heat and add the elderflower blooms.
  3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
  4. When cool, strain the syrup through a sieve into a jug or bowl.

Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet

  1. Dilute the syrup with water – one third water to two thirds syrup.
  2. Add juice of half a lemon.
  3. Transfer the sorbet mixture to the fridge to become thoroughly chilled.
  4. When you are ready to make the sorbet, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Keywords: gooseberry and elderflower sorbet, gooseberry, elderflower, sorbet

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3 thoughts on “Gooseberry and Elderflower Sorbet”

    1. Yes. I agree! Gooseberry and elderflower is a great combination and both in season right now.

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