Frozen gooseberries in syrup
Gooseberries aren't just green. Yellow, red, and purple are also common. This berry can be used to quickly create a whole host of colorful preserves. These can then be used in any dessert or as a quick, vitamin-rich snack.
- Proteins: 0.7 g
- Fats: 0.2 g
- Carbohydrates: 9.1 g
- Total time:
- Time in the kitchen:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
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Gooseberry1 kg
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Sugar500 G
We place most of the washed gooseberries into containers with high sides.
Place the remaining berries in a blender and blend until smooth.
Strain the gooseberries through a sieve, using a spoon to separate the pulp from the juice. This will remove both the tough gooseberry skins and the small seeds, which aren't always needed in a recipe.
Add sugar to the resulting liquid and mix well.
Pour the resulting juice over the whole gooseberries, leaving a 5 mm gap from the top. When frozen, the liquid will expand the container, and if it's overfilled, it will leak or burst.
To create contrasting preparations, we do the same with green gooseberries, crushing all the berries into a puree or repeating the procedure with some of the berries.
Immediately mix with sugar until it is completely dissolved.
We distribute the resulting mixture into containers and close them.
Place the gooseberry containers in a single layer in the freezer drawer and leave for 24 hours. During this time, the mixture will harden and become firm, preventing even soft containers from denting. Then, stack the gooseberries more compactly.
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