Elderflower and Gooseberry Sorbet

June 18, 2014

Some years ago I planted a gooseberry and a blackcurrant  bush in my garden. The blackcurrant bush thrived and I have had quite a lot of fruit from it. The gooseberry bush disappeared, never to be seen again. This year when I was weeding the garden I was really surprised to find a bush with a few gooseberries on it. The bush was in a completely different place from where it had been planted originally. As far as I am aware bushes do not walk so how it got there is a complete mystery. I was pleased though and picked the twenty one gooseberries that I found.

GooseberryUnfortunately there is not much that can be done with twenty one gooseberries, it can hardly be called a bumper crop. I did have some elderflower cordial so I decided I would try and make an elderflower and gooseberry sorbet. Elderflower’s are abundant at this time of the year and I thought the flavours would pair well. I added a couple of mint leaves from my garden into the mixture and the result was a lovely delicate sorbet. It would make the perfect dessert for an evening with friends and a barbecue in the garden.
Elderflower and Gooseberry sorbet
Gooseberries and elderflowers to me are very English. My parents had gooseberry bushes in the garden and I remember long summers where we would be sent into the garden to pick them. We often pricked our fingers getting the harder to reach ones but the effort was worth it when my mum made pies and jam with them. I also remember days where we drove out into the country to forage for elderflower’s and later in the year for elderberries. These days were often combined with picnics and trips to hunt for fossils at the coast and I always remember the sun shining on us. A dish of this elderflower and gooseberry sorbet would have been delicious at the coast on a hot day, thirst quenching and refreshing.
elderflower and gooseberry sorbetI used an ice cream maker to make mine but you could also pour the mixture into a tub in the freezer and just leave it to set. This should work just as well.

Elderflower and Gooseberry Sorbet

Author Alison


  • 200 g gooseberries
  • 250 g white sugar
  • 250 ml water
  • 3 mint leaves
  • 75 ml Elderflower Cordial


  • Top and tail the gooseberries and chop into halves.
  • Chop the mint leaves finely.
  • Add the sugar and water to a pan and heat until the sugar dissolves.
  • Add the gooseberries and mint to the pan and cook until the gooseberries are soft.
  • Remove from the heat and using a blender blend until the gooseberries are chopped up.
  • Add the elderflower cordial and place in a jug.
  • Leave in the fridge to cool for several hours.
  • When cold pour the mixture in the tub and place in the freezer for an hour to make it easier to mix.
  • Add to the ice cream maker and churn until it holds its shape.
  • It can be put back into the freezer until ready to serve.

I am joining in with Chris on Cooking Around The World and his amazing series of world cup recipes with this post. I am counting this as an English recipe and if you are quick you could make some for their game.

Bloggers around the world.

10 responses to “Elderflower and Gooseberry Sorbet”

  1. Chris says:

    Did I mention, I wasn’t very font of gooseberry jam, when I was a kid? Never mind, I wonder how things are now. Haven’t had any gooseberry related food in years. Your sorbet sounds and looks lovely, though. I would love to taste it.

  2. Galina V says:

    It’s interesting because to me gooseberries are very Russian. You don’t see them much in the shops, and none of my friends grow them here. A perfect summer recipe, so pretty and very chef-y.

  3. Angie says:

    This looks incredible. I have never ever used elderflower or gooseberry’s, I don’t know why cooking with anything with “flower” in it sort of freaks me out and makes me feel inadequate….i need to get over it, possibly with this sorbet!

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