I shamefully admit I never ate or cooked with gooseberries before this week when I threw caution to the wind and bought some at the farmers market. After experimenting with a crumble and a salsa I decided to beat the summer heat with a gooseberry popsicle. It's a delicious treat, beautiful to look at and the sweet tart flavor is addictive. —sdebrango
purple and green gooseberries
1-1 1/4 cups
1 1/4 cups
fresh red currants
In This Recipe
Place gooseberries, sugar and water in a saucepan. Bring to a rolling boil and cook for approximately 1 minute or until the berries start to pop open. Remove from heat and pour through a strainer into a heat proof cup or bowl. Press the pulp to make sure you get every last drop of the liquid. (Note: I kept the pulp and spread it on scones, really yummy)
Cover and place in the refrigerator until cooled. Pour into popsicle molds. Place the lids on but don't insert the sticks yet. Put in the freezer for about 2 hours just until slushy, at that point drop in some red currants, push them down and distribute with a skewer. Put tops back on the mold and insert the sticks. Freeze overnight.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.