Gooseberry & elderflower yogurt ice

• gooseberry↗400g g
• golden caster sugar↗200g g
• elderflower cordial↗3 tbsp tbsp
• pot Greek yogurt↗500ml ml
• whole milk↗150ml ml

Step-by-step instructions

1. 1

   Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.

2. 2

   Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour – remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.

3. 3

   Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.

4. 4

   Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.