Gooseberry & Elderflower Compote & Sorbet

Ingredients

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.

Gooseberry & Elderflower Compote & Sorbet

Summer is the season for making Gooseberry & Elderflower Compote and use the left over syrup to make your sorbet.

Share This Recipe:

Method:

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.

Pumpkin Puree

Read More

Ice Cream Bombe

Read More

Strawberries Almandine

Read More

Artichoke Salad

Read More

Beetroot Salad

Read More

Classic Shortbread

Read More

Myrtle Allen’s Crêpe Suzette

Read More

Bitter Orange Marmalade

Read More

Almond Praline Cake

Read More

Globe Artichokes with Melted Butter

Read More

Carrageen Moss Pudding

Read More

White Soda Bread

Read More

Raspberry Fool

Read More

The Magic of Marshmallow

Read More

Jane's Biscuits

Read More

Recipe For Chocolate Mousse

Read More
Location
Vouchers
Call