{"id":1270,"date":"2012-07-15T14:11:40","date_gmt":"2012-07-15T14:11:40","guid":{"rendered":"http:\/\/davstott.me.uk\/?p=1270"},"modified":"2012-07-15T14:14:58","modified_gmt":"2012-07-15T14:14:58","slug":"gooseberry-and-elderflower-sorbet","status":"publish","type":"post","link":"https:\/\/davstott.me.uk\/index.php\/2012\/07\/15\/gooseberry-and-elderflower-sorbet\/","title":{"rendered":"Gooseberry and Elderflower Sorbet"},"content":{"rendered":"

\"\"<\/a>

Elderflowers<\/p><\/div>I’ve come back to this recipe a few times now to use with my Ice Cream Maker<\/a>
\n, so I’m writing it down somewhere I can find it more easily. It’s summery, tasty and Gooseberries<\/a> are in season at the moment. Whilst they freeze well on their own, I think this is a nicer way of preserving them through the year. My home crop was pretty rubbish this year, I lost the annual fight with the Sawfly<\/a> and my bushes managed a few small, sweet berries before the leaves were eaten away. <\/p>\n

I get on ok using my homemade Elderflower Cordial<\/a> but if you’re lucky it’s just still in season to use fresh elderflowers. To do that, boil up a few heads of elderflowers in the syrup for a few minutes, strain them and the bugs out and then carry on with the gooseberries. <\/p>\n

Ingredients<\/h2>\n

\"\"<\/a>

Ingredients<\/p><\/div>Makes about 750ml of sorbet<\/p>\n

250g white sugar
\n250ml water
\n275g gooseberries
\n3 mint leaves
\n50-75ml Elderflower Cordial (to taste)
\n1 tablespoon of fragrant gin (entirely optional, don’t be tempted to add too much or it’ll never set)<\/p>\n

Remember to freeze the ice cream machine’s bowl overnight<\/p>\n

Method<\/h2>\n

\"\"<\/a>

Cooked but not frozen<\/p><\/div>Top and tail the gooseberries and maybe chop in half if they’re particularly jumbo ones. Finely chop the mint leaves.<\/p>\n

If you want your sorbet to look particularly green and taste strongly of gooseberries, use half the quantity of syrup.<\/p>\n

Put the sugar and water into a pan and heat it up until it dissolves into a heavy syrup, then add the mint and gooseberries and simmer for a few minutes until they’re soft and squishy. <\/p>\n

Take off the heat and blat with a stick blender until the skins have been chopped up. Stir in a glug of Elderflower Cordial and the gin if you’re using it, decant into a jug and chill in the fridge for a couple of hours.<\/p>\n

Once it’s at Fridge temperature, decant it again into the final tub you’ll be using and give it an hour in the freezer to get a couple more degrees of heat out of it. Sorbet can be hard to churn using a passively chilled machine if it’s not already at 0-4 degrees C.<\/p>\n

Now churn it for about 15-20 minutes, until it holds its own shape.
\nPut it back into the tub and freeze it until you want to eat it.<\/p>\n

\"Churned<\/a>

Churned Gooseberry and Elderflower Sorbet<\/p><\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve come back to this recipe a few times now to use with my Ice Cream Maker , so I’m writing it down somewhere I can find it more easily. It’s summery, tasty and Gooseberries are in season at the moment. Whilst they freeze well on their own, I think this is a nicer way […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1270","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1270"}],"version-history":[{"count":6,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1270\/revisions"}],"predecessor-version":[{"id":1278,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1270\/revisions\/1278"}],"wp:attachment":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}