Gooseberry Sorbet

Serve up something sweet this summer with this simple, three-ingredient recipe

Whether you’re providing dessert for a party or settling down for a small snack, this recipe for Gooseberry Sorbet is the perfect treat for the Fourth of July.

You’ll need an immersion blender and a small-batch ice cream maker for this creation, courtesy of the Flying W Ranch chef Josh Hoy.

Gooseberry Sorbet


1 quart of ripe gooseberries

2 cups sugar

1/3 cup water

Bring the water, sugar, and berries to a simmer, just until the sugar is dissolved. Mix with an immersion blender thoroughly. Run through a fine sieve food mill and cool. Freeze in a small-batch ice cream maker for about an hour. Serve with a garnish of berries and mint.