Gooseberry sorbet

Ok there is an excllent gooseberry recipe here.  It makes an almost fizzy sorbet with a great texture:

http://www.cookyourdream.com/2011/07/gooseberry-sorbet.html

However, I am copy and pasting it here as well in case that link stops working one day:

"Gooseberry sorbet

800g fresh gooseberries, topped and tailed

300g golden caster sugar

300ml water

Put sugar and water in a medium sauce pan, heat over medium heat and stir until the sugar is dissolved. Add gooseberries, bring to the boil and simmer for 5 minutes. Let it cool down slightly before pureeing in a blender or food processor. Press the mixture through a sieve into a bowl, squeezing out as much juices as possible. Leave the puree to cool completely, then pour into a freezer safe container and place in a freezer. When the sorbet starts to freeze around the edges, take it out of the freezer and stir with a fork to break up any frozen sections. Return to the freezer and repeat the process until the sorbet is completely frozen.

If you are using ice cream maker, churn according to the machine instruction."

 

NF notes:

 

- I don't worry about topping and tailing.

- Any pink (ie. non-green) gooseberries will cause the whole thing to be pink as opposed to green.  You could argue green is nicer to look at but either way is fine.

- If churning in a machine chill the mixture very thoroughly (eg. overnight) before churning.

- The sorbet takes quite a while to soften prior to eating.