I did have some elderflower cordial so I decided I would try and make an elderflower and gooseberry sorbet. Will keep for up to 1 month. sauvignon-blanc - 300ml good sauvignon blanc (sparkling is good if you can find it, but not essential) caster-sugar - 200g white caster sugar (white sugar helps to keep the colour bright) Recipe: Gooseberry sorbet in a boudoir biscuit. The flavour is further enhanced by the use of elderflower as gooseberries and … A refreshing frozen dessert made from white wine and summer fruit. This sorbet really is perfect for summer but it would also work for cooler days as it’s a great way to use frozen gooseberries. only screen and (-webkit-min-device-pixel-ratio: 2), Lemon. Gooseberry compote is easy to make and is a refreshing change from other summer fruits and they are now enjoying something of a rival and appearing more frequently on supermarket shelves. By Jane Hornby. Spoon the sorbet back into the container and refreeze. Gooseberry and elderflower is a great combination and both in season right now. Whisk the mixture and then return to the container and replace in the freezer until totally frozen. 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! taste botanical You can buy pasteurised egg white from Two Chicks available in supermarkets if you prefer not to use normal raw egg. 450g / 1lb white granulated sugar 575ml / 1pint of cold water Summer Solstice Green Gooseberry and Elderflower Sorbet. 3 Elderflower heads (decent size). .synved-social-resolution-single { Learn how your comment data is processed. This cooling Gooseberry and Elderflower Sorbet is sweet and refreshing on a hot summer’s day. Ingredients:  To make the Muscat Syrup into  Gooseberry and Elderflower Sorbet, Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet, Keywords: gooseberry and elderflower sorbet, gooseberry, elderflower, sorbet, Tag @tastebotanical on Instagram and hashtag it #tastebotanical. ★☆. It has only a handful of ingredients but the result is an incredibly refreshing sorbet … Cooling treats + #recipeoftheweek 2 – 8 Jul | My Blog. .synved-social-resolution-hidef { I love gooseberries. Top and tail the gooseberries and chuck them into a saucepan with the elderflower cordial. } } This super zingy sorbet is ideal as a light dessert or served in between courses at a dinner party. 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. Ingredients: We used our amazing Sage Smart Scoop Ice Cream Maker which has a sorbet setting. Scott Phillips. display: none; Ingredients. A simple, yet supremely refreshing, classic. Mar 30, 2018 - The best Gooseberry and Elderflower Sorbet recipe you will ever find. display: none; }; /* If html does not have either class, do not show lazy loaded images. Makes about 750ml of sorbet. Hello and welcome to tastebotanical. Recipe from Good Food magazine, June 2014. img#wpstats{display:none}.recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;} Bring to the boil, then turn the heat down low and simmer for 10-15 minutes, stirring occasionally, until the gooseberries disintegrate. I make the Muscat Syrup to accompany desserts, such as Elderflower … By Zoë François June/July 2014 Issue. 3. Yield: Yields about 1 quart. Put the strawberries, syrup, 100ml cold water and the lemon juice in a blender/food processor, then whizz for 2-3 minutes until smooth. js = d.createElement(s); js.id = id; Wimbledon fortnight = gooseberries to be picked and used 1 kg gooseberries topped and tailed 375g sugar 300ml water 4-6 elderflower heads Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. This Gooseberry and Elderflower Sorbet uses my home-made Muscat Syrup as a base. So will grapes or, for that matter, any berry you choose to use. .tasty-recipes-comment-form .tasty-recipes-ratings-buttons{unicode-bidi:bidi-override;direction:rtl;text-align:left;display:block}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>span{display:inline-block;position:relative;width:1.1em}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>span i{font-style:normal}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>span .unchecked{display:inline-block}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>input:checked~span .unchecked,.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>span .checked{display:none}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>input:checked~span .checked{display:inline-block}@media only screen and (min-width:1024px){.tasty-recipes-comment-form .tasty-recipes-ratings-buttons:not(:hover)>input:checked~span .unchecked,.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>:hover .unchecked,.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>:hover~span .unchecked{display:none}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons:not(:hover)>input:checked~span .checked,.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>:hover .checked,.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>:hover~span .checked{display:inline-block}}.tasty-recipes-comment-form .tasty-recipes-ratings-buttons>input{margin-left:-1.4em;margin-right:0;width:1.2em;height:1.3em;position:relative;z-index:2;opacity:0;cursor:pointer}