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Gooseberry sorbet with elderflower cordial

It’s jam making season again but pigeons have stripped the currant bushes bare.

So, move on to plan B: The gooseberries are still there and the next best activity at this time of year is sorbet making.

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Following a recent visit to my friend Jacqui, she introduced me to elderflower cordial. A new discovery for me. I used to look at the lovely tree in the garden but never thought of using the flowers. I can’t believe it took me so long to experiment with that.

So it’s gooseberry sorbet with elderflower cordial. An absolute treat!

Let’s start with the cordial. This will keep for a fortnight in a refrigerator. It can be diluted with still or sparkling water to make it into a drink .

  • Prepare a sugar syrup by dissolving 300 g sugar into 300 ml water in a saucepan, then set aside to cool down
  • Rinse the flowers (for 1 litre, pick 8 heads) and place them in a bowl and cover with the cold syrup
  • Add the juice of 2 lemons and 1 table spoon of citric acid (available at any chemist)
  • Cover and leave to rest overnight in the refrigerator
  • Sterilise bottles by washing them in the dishwasher or washing them well with hot water and placing them in a medium hot oven (check the glass will withstand the heat)
  • The next day, strain the mixture with a sieve with fine mesh and bottle

Now for the sorbet…

  • Rinse 500 g of gooseberries, add sufficient water to cover them and stew until the fruit is soft
  • Using a sieve with fine mesh, press the fruits with a wooden spoon into a purée
  • Set aside to cool down
  • Add 200 ml of the elder flower cordial into the gooseberry mixture
  • Place it in the sorbet maker (follow manufacturer’s instructions regarding time, etc)

Serve with wafers and decorate with mint leaves.

Bon appétit!

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