Gooseberry and Apple Mint Sorbet

For the syrup

• 2¼ lb. (1 kilo) granulated or castor sugar
• 2½ 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