Gooseberry Yogurt Sorbet

Gooseberry Yogurt Sorbet

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A light and refreshing way to use gooseberries in which yogurt gives a pleasant sharpness to the smooth sorbet. You can make it a day or two ahead for a dinner party and transfer itfromfreezer to fridge 30 minutes before serving.
Servings: 4
Calories: 241


  • 1 1/2 lb fresh or frozen gooseberries topped and tailed
  • 4 oz granulated sugar
  • 1 tbsp gelatine
  • 10 oz natural yogurt
  • 2 egg whites


  • Put the gooseberries in a saucepan with the sugar and 50 ml (2 fl oz) water. Cook gently, covered, until the fruit is soft. Puree in a blender or food processor, then push through a nylon sieve and leave until cool.
  • Sprinkle the gelatine in 45 ml (3 tbsp) cold water in a small bowl and leave to soak for 2 - 3 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then stir into the gooseberry puree with the yogurt.
  • Whisk the egg whites until stiff but not dry. Fold into the puree.
  • Pour into a rigid freezer container and freeze for about 2 1/2 hours or until almost frozen. Remove from the freezer and beat or whisk well, or blend in a food processor. Return to the freezer and freeze for at least
  • 4 hours, until firm.
  • Before serving, transfer to the refrigerator for about 30 minutes to soften slightly.
Calories: 241 kcal
Carbohydrates: 49 g
Protein: 7 g
Fat: 3g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 63 mg
Potassium: 472 mg
Fiber: 7 g
Sugar: 32 g
Vitamin A: 563 IU
Vitamin C: 47 mg
Calcium: 131 mg
Iron: 1 mg
Dishes Desserts
Cuisine British
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