Gooseberry and elderflower sorbet

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the gooseberries, drain and bring to the boil with the sugar, allspice and 150 ml water in a small pot and simmer for about 15 minutes at low heat. Leave to cool, puree and pass through a fine sieve. Stir elderflower syrup into the gooseberry puree. Pour into a freezer and freeze for 2-3 hours

2. 2

   Whisk the egg white with the whisk of the hand mixer until stiff. Add 1 pinch of salt. Fold the beaten egg whites into the mixture. Freeze for another 4 hours

3. 3

   Place the sorbet in the refrigerator for about 20 minutes. Use a spoon or ice-ball former to form balls and serve

4. 4

   waiting time approx. 4 hours