|(c) Becca Thorne 2018|
1kg ripe gooseberries, blossom and stalk removed
400g caster sugar (golden's best, but white will do)
Find a saucepan big enough to fit everything in and, over a low-medium heat, gently stir the sugar and water together until the sugar's dissolved. Add the gooseberries, bring to a boil and then turn down to a simmer for around 5 mins, or until the gooseberries are squishy and broken apart. It won't take long.
Using a blender, blitz up the gooseberry mixture until it's super smooth. Place a sieve over a good-size bowl and pour in the mixture, a bit at a time, gently pushing it through the sieve with a wooden spoon until you have just seeds and bits of skin left in the sieve. Discard these bits, and continue until it's all sieved through. If you taste it now, you'll probably find it's a little too sweet - this is because freezing dulls sweet flavours slightly, but the sugar also stops it turning into a solid block of ice in the freezer. Cover (to keep the fruit flies away - they go nuts for this stuff) and set aside to cool to room temperature.
Once cooled, tip the puree into a freezer-proof tub with a lid, and place in the freezer - or, if you've got an ice cream maker, tip it in there, follow the machine's instructions and walk away, you lucky bugger. But if, like me, it's just you and your freezer, you'll need to check on it after about an hour, when you should find it's becoming icy around the edges of the mixture. Use a fork to stir and mash these bits into the mix. Do this approx once an hour until it's more solid than not, and then let it freeze completely. If you don't do all the mashing you'll still have a tasty sorbet, but it will be full of hard, jagged ice crystals, rather than the nice, smooth texture you want. So give it a go!