Gooseberry and Apple Mint Sorbet from The Great Ice Cream Book by Jon Croft
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 m...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Wooden spatula
- Mixing bowl
- Spoon
- Stove
Ingredients
- 1 oz. (50 g.) sugar
- 3 sprigs fresh apple mint, finely chopped
- 7 oz. (175 g.) glucose
- 2 lb. (900 g.) fresh gooseberries
- 2¼ lb. (1 kilo) granulated or castor sugar
- 2½ pints (1¼ litres) water
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