Muscat Ice

Directions

1. 1

   1 1/2 lb Tart green gooseberries 3 Heads elderflower blossoms* 6 oz Caster sugar 225 g Greek strained yoghurt *Note: The recipe originally c

2. 2

   Put the gooseberries into a heavy-based saucepan or casserole

3. 3

   The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be

4. 4

   Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit

5. 5

   Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2

6. 6

   Or cook over a very gentle flame if preferred

7. 7

   Add the sugar and stir until it no longer feels gritty

8. 8

   Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree