Cooking time: total 15 minutes plus 2 hours freezing
If geranium leaves are not available, a head of elderflower can be used instead. Cook this with the berries and remove before pureeing.
ingredients
serves 4 - 6
3/4 pound gooseberries
7 tablespoons sugar
3 - 4 tablespoons water
6 sweet geranium leaves
2/3 cup thick cream
method
1. Put the gooseberries in a pan with the sugar, water and half the geranium leaves Cover the pan and cook gently until the fruit is tender and pulpy.
2. Puree in a blender or through a strainer with 3 geranium leaves. Leave until cold.
3. Turn into a freezer tray, cover with foil and freeze for 1/2 hour or until slushy.
4. Whip the cream then stir the ice well to break down the ice crystals. Stir in the cream, cover and return to the freezer.
5. Beat again after 1/2 hour, then cover the top with the remaining geranium leaves.
6. Freeze a further 2 hours. Allow 20 minutes in the refrigerator before serving.
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