• 1 pt Gooseberries, stemmed
  • Sugar
  • 2 tb Water (to 3 tb)
  • 1 c Heavy cream, whipped


Put the gooseberries in a nonreactive saucepan with 1/4 cup of sugar and the water. Cook very gently until the gooseberies are thoroughly done and soft enough to mash. Put them through a sieve or food mill and add sugar to taste. Fold the gooseberry puree through the whipped cream. Chill for several hours.

Serves 4

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Submitted 6/13/05.
Source: Time-Life "Good Cook" series, Fruits.
Submitted By: Marlen