Gooseberry and Apple Mint Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Cromlix House,

Chef Mark Napper


For the syrup

  • 2ΒΌ lb. (1 kilo) granulated or castor sugar
  • 2Β½ pints (1ΒΌ litres) water
  • 7 oz. (175 g.) glucose
  • 2 lb. (900 g.) fresh gooseberries
  • 1 oz. (50 g.) sugar
  • 3 sprigs fresh apple mint, finely chopped


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 tablespoons of water till soft. Pass through a medium to fine sieve. Add the finely chopped apple mint, cool and mix with 1 pint (575 ml.) of the sorbet syrup.

Place into ice cream machine or deep freeze. If using a deep freeze, take out from time to time and stir.