It's hard to find these hirsute fruits (I bought them from new food ordering website Food4London.co.uk that brings together growers and producers from just the south east), and the season is so short that you can't help getting a little excited by their tempting tartness.
With just one small punnet, I was several gooseberries short of a pie, and with a hot August sun beating through my kitchen window, my thoughts turned to sorbet. I love a good ice, particularly a sharp, palate-cleansing one. Raspberry sorbet is a personal favourite and so easy to make - just pureed fruit, lemon juice, sugar and water. I've applied this same simple formula to gooseberries, adding some elderflower cordial to give a softer, sweeter floral note, and the result is fresh and delicious - a modern take on a stalwart English fruit. Enjoy.