Gooseberry Sorbet

Preparation info

  • Difficulty


  • Yield: approximately

    6 cups

Appears in

This sorbet can be prepared with canned gooseberries if you cannot obtain fresh or it is the off-season. Canned gooseberries require only about 5 minutes of cooking. Because they are usually sold in sugar syrup, adjust the amount of granulated sugar accordingly or leave it out altogether. The flavor of canned gooseberries is usually a bit bland, so it is a good idea to add a few drops of Tartaric Acid Solution or lemon juice.


  • 3 pounds 8 ounces (1 kg 590 g) fresh gooseberries
  • 12 ounces (340 g) granulated sugar
  • ½ cup (120 ml) salt
  • cups (360 ml) simple syrup, at room temperature


  1. Rinse the gooseberries. Place in a saucepan with the sugar and water and stir to combine. Cook over medium heat, stirring from time to time, until the gooseberries burst, about 10 minutes. Force the mixture through a fine mesh strainer; discard the seeds and solids.
  2. Add most of the simple syrup to the gooseberry juice. Test the sugar content with a saccharometer (Baumé thermometer) and add enough additional simple syrup to bring the mixture to between 16° and 20° Baumé.
  3. Process in an ice cream freezer following the manufacturer’s directions. Transfer to a chilled container and store, covered, in the freezer.