Gooseberry And Red Currant Popsicles

By • July 19, 2016 0 Comments

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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


Makes 8

  • 1 pint purple and green gooseberries
  • 1-1 1/4 cups sugar
  • 1 1/4 cups water
  • 1/3 cup fresh red currants
  1. 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)
  2. 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.

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