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Author Notes: 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
pint purple and green gooseberries
cup fresh red currants
- 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.