Gooseberry with elderflower is a truly English combination. This yoghurt will freeze solid, so it is best served soon after churning. If you do freeze it again, ensure you give it a good hour in the fridge to soften.
500g gooseberries, washed
150g caster sugar
3 tbsp elderflower cordial concentrate
500g natural Greek yogurt
Remove any long tails from the gooseberries and put them in a pan with the sugar and 1 tablespoon of water.
Simmer for 20-25 minutes until the berries have popped and softened.
Blend to a puree, then push through a fine meshed sieve with a wooden spoon or ladle.
Stir in the cordial and when cool, add the yoghurt. Refrigerate until cold.
If you have an ice cream maker, churn in accordance with the manufacturer’s instructions. If not, pour it into a shallow metal container and freeze for a few hours, until solid, then break up and blitz in a food processor until totally smooth. Freeze for another hour.