Gooseberry Water Ice

Plough Inn,

Chef/proprietor Kath Brown


  • 1 lb. (450 g.) green gooseberries
  • 8 oz. (225 g.) castor sugar
  • 1 pint (575 ml.) water
  • 2 large lemons
  • green food colouring


There is no need to top and tail the gooseberries.

Simmer with sugar and water until they begin to burst. Sieve.

Add the juice of the lemons and a very little food colouring. Cool and place into ice cream machine or deep freeze. If using deep freeze, bring out from time to time and beat well.