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