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Gooseberry, elderflower & sauvignon sorbet

Name: Gooseberry, elderflower & sauvignon sorbet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 300ml good sauvignon blanc (sparkling is good if you can find it, but not essential); 200g white caster sugar (white sugar helps to keep the colour bright); 900g gooseberry topped and tailed; 5 tbsp undiluted elderflower cordial; 1 egg white (see tip, below)

A refreshing frozen dessert made from white wine and summer fruit. Ideal for entertaining as it can be made up to a month in advance

25 min total 15 min prep 10 min cook 6 267 cal

Ingredients

6 serv.

300ml good sauvignon blanc (sparkling is good if you can find it, but not essential)
200g white caster sugar (white sugar helps to keep the colour bright)
900g gooseberry topped and tailed
5 tbsp undiluted elderflower cordial
1 egg white (see tip, below)

Instructions

Tap a step to mark it done

1 Put the wine and sugar in a large pan and gently heat until the sugar has dissolved. Add the gooseberries and elderflower cordial, cover and bring to a simmer for 5 mins or until the berries are squishy. Cool a little.
2 In two batches, blitz to a purée in a food processor. Transfer to a freezerproof container (about 2 litres should do it), cool at room temperature, stirring now and again, then cover and freeze overnight until solid.
3 The next day, leave at room temp for 15 mins or until just softened. Chop into rough chunks, then process with the egg white until thick, pale and smooth. Spoon the sorbet back into the container and refreeze. Will keep for up to 1 month. Let it soften for a few mins out of the freezer before you scoop.