Gooseberry and Apple Mint Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the syrup

  • lb. (1 kilo) granulated or castor sugar
  • pints<


Combine all the ingredients for the syrup in a heavy based pan and set over a high heat, stirring occasionally with a wooden spatula. Bring the mixture to the boil and leave to bubble for several minutes, skimming the surface if necessary.

Pass through a conical sieve into a bowl and allow to cool.

Simmer the gooseberries, sugar and 2