Summer is the season for making Gooseberry & Elderflower Compote and use the left over syrup to make your sorbet.
Gooseberry and Elderflower Compote
900g / 2lb green gooseberries, topped and tailed and washed.
3 Elderflower heads (decent size).
450g / 1lb white granulated sugar
575ml / 1pint of cold water
Put the elderflower head in a stainless steel pan, add the sugar and cover with water.
Bring slowly to the boil and continue to boil for 2 minutes.
Add the gooseberries and simmer just until the fruit bursts.
Remove the Elderflower heads and Allow to cool.
Summer Solstice Green Gooseberry and Elderflower Sorbet
Reserve any surplus infused syrup from gooseberry and Elderflower compote and strain through a sieve. Churn the syrup in an ice cream machine according to manufacturers instructions. This sorbet is best enjoyed the day it’s made.