• Home

• Register
• Login

Ingredients

• 2 tbsp sugar
• 12 oz gooseberries
• 1 packet lemon jelly

Directions

Place 1/2 pint of water, 2 tbsp sugar , and 12 oz gooseberries in a pan. Stir to combine and then bring to a gentle simmer. Continue to cook until the fruit has pulped. Add more sugar to taste.

Rub through a sieve to remove any remaining skins and seeds.

Place the fruit syrup in a measuring jug and add boiling to bring the volume up to 1 1/4 pints. Dissolve 1 packet lemon jelly in the hot mixture and pour into a bowl or mould and then refrigerate until set. Serve with cream.