Whether you’re providing dessert for a party or settling down for a small snack, this recipe for Gooseberry Sorbet is the perfect treat for the Fourth of July.
You’ll need an immersion blender and a small-batch ice cream maker for this creation, courtesy of the Flying W Ranch chef Josh Hoy.
1 quart of ripe gooseberries
2 cups sugar
1/3 cup water
Bring the water, sugar, and berries to a simmer, just until the sugar is dissolved. Mix with an immersion blender thoroughly. Run through a fine sieve food mill and cool. Freeze in a small-batch ice cream maker for about an hour. Serve with a garnish of berries and mint.