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.