Gooseberry Sorbet

Distinctive tangy flavor from gooseberries.

Gooseberries grow on deciduous bushes that can reach 100-150 cm in height. The berries ripen during the summer and are typically ready for harvest in July. These small, fuzzy berries have a thick skin that encases a sweet-tart pulp.

The bush that bears the berries is also a bit unique, as many other fruit bushes require cross-pollination to produce fruit, but the gooseberry bush is self-pollinating. Once harvested, the berries can easily be frozen for later use, as long as they aren’t overripe. Overripe berries can be damaged by frost. If not frozen, however, the berries are relatively perishable and should be consumed within 3-4 days if kept in a sealed bag in the fridge. This is due to the high levels of ethylene gas emitted by the berries, which accelerates ripening and spoilage. For this reason, it’s a good idea to store them in a bag.

The flavor of the berries, whether sweet or sour, depends on the stage of ripeness when harvested. Late-season berries are red and mildly sweet, perfect for eating straight from the bush. On the other hand, early-season gooseberries are green and quite sour, with a very distinctive tangy flavor that makes them special. This sourness makes them particularly well-suited for use in sweet dishes, such as fresh cocktails, tarts, cakes, or in our case, ice cream, where we’ve made this wonderful vegan Gooseberry Sorbet. It provides a perfect contrast in a sweet dessert and is highly popular in the dessert kitchen.

For example, top chef Steffen Villadsen from Sjette Frederiks Kro has created a delicious Lemon Mousse with Gooseberry Sorbet, as seen in the picture above.