Summer is the season for making Gooseberry & Elderflower Compote and use the left over syrup to make your sorbet.
900g / 2lb green gooseberries, topped and tailed and washed.
3 Elderflower heads (decent size).
450g / 1lb white granulated sugar
575ml / 1pint of cold water
Summer Solstice Green Gooseberry and Elderflower Sorbet
Reserve any surplus infused syrup from gooseberry and Elderflower compote and strain through a sieve. Churn the syrup in an ice cream machine according to manufacturers instructions. This sorbet is best enjoyed the day it’s made.
Put the elderflower head in a stainless steel pan, add the sugar and cover with water.
Bring slowly to the boil and continue to boil for 2 minutes.
Add the gooseberries and simmer just until the fruit bursts.
Remove the Elderflower heads and Allow to cool.
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