Recipes: Gooseberry Compote and Berry Sorbet
July 2, 2013 | By:
Gooseberries can be made into compote, delicious on its own or the basis for more recipes, and blackcurrants' intense flavour makes a good sorbet (see below). By Elaine Lemm
Seasonal food_gooseberry compote 200x200 Photo by Elaine Lemm

Photo by Elaine Lemm

Gooseberry Compote recipe

Gooseberry compote makes a delicious dish on its own, but is also the basis for many more recipes. When blended with custard and cream or yoghurt, the compote becomes a luscious Gooseberry Fool, or topped with meringue and baked for a Gooseberry Snow. And who can resist a Gooseberry crumble?

It is not just the marriage with sweetness that makes a gooseberry shine; it is the perfect partner for smoked and oily fish and is a must with pan-fried mackerel and other oily fish.


450g gooseberries, top and tailed

25g fine/caster sugar

Preheat the oven to 180°C/350°F/gas mark 4.

Scatter the gooseberries on a baking sheet and sprinkle with the sugar. Bake until tender (20-30 mins).

Tip the gooseberries into a bowl and squash gently with a fork to break up the fruit and release the juice. Taste to check sweetness and add more sugar if required;  this is personal preference and depends on the end use.


If you want a finer, seed-free compote, blend in a food processor to the consistency you like, then pass through a sieve.

For a slightly chunkier compote, put two-thirds of the berries into the blender, whizz to your preferred consistency, pass through a sieve and then add back the whole gooseberries.

Add a dash of Elderflower Cordial to the compote for a variation on flavour.

Food_Berry sorbet-200x200 By Jules-Flickr

Photo by Jules-Flickr

Berry Sorbet recipe

Make the most of delicious summer berries with a super, simple and delicious Berry Sorbet. Use any berry or blackcurrants, which are intense in flavour and make a particularly good sorbet.

This recipe uses liquid glucose to help prevent the sorbet freezing into a solid mass. You can find it in supermarkets or your local chemist.

225g fine or caster sugar

200ml boiling water

750g berries or currants

2 tsp liquid glucose

Juice 1 lemon

Place the sugar into a large saucepan, pour the boiling water over and stir until the sugar has dissolved.

Add the fruit and glucose syrup and poach over a gentle heat for 5 minutes.

Pour the contents of the pan into a food processor, blitz, then pass the liquid through a fine sieve, rubbing with the back of a spoon to push the fruit pulp through and remove any skin or pips. Add the lemon juice.

Pour the fruit into a shallow freezer container and freeze. You will need to beat the mixture in the container three or four times as it freezes solid. Once frozen, cover and keep in the freezer until required. Remove the sorbet from the freezer 10 minutes before serving.

Back to main article: Blackberry picking and other seasonal foods for July