Gooseberry Sorbet

by Edward Daniel
Caption of Gooseberry Sorbet. Image by Edward Daniel (c).

Sorbets are just one of those dishes that easily open up the palette at the start of the meal or at the end. They really are that versatile. I made this Gooseberry Sorbet as a dessert for friends who welcomed the sorbet as a refreshing course. What I love about Gooseberry Sorbet is the tart taste of the gooseberries melded with the lime and sugar which intensifies the flavours.

Caption of Gooseberry Sorbet. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Water retained from chickpeas drained from can
  • 75g raw unrefined cane sugar
  • ½ lime, juice and zest
  • 200g gooseberries


  1. Using a mixer, whisk at medium speed the water until it goes fluffy. This will take around 5 minutes. Continue whizzing but increase the speed to high speed. The sorbet should turn into a lush white colour.
  2. Place the sugar in a grinder and pulse until fine. Add to the mixer. The sorbet should be thick.
  3. Gradually add the lime juice and continue whizzing.
  4. Pulse the gooseberries in a blender until well blended and add a spoonful into the sorbet at a time.
  5. Spoon the sorbet into glasses and place in the freezer for a couple of hours.
  6. Remove from freezer, 10 minutes before serving.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.