(Source: Ruth Iveson, Wales, 1970's)
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
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