Cremant, Gooseberry & Melon Sorbet

As the summer sun caresses your prone back, flexed over a bush yielding your home grown produce, there is something both enigmatic and infuriating. The little ‘smug nugget’ you harbour when your labours finally come to fruition, and you behold a bush laden with fruit is quickly counterbalanced by the fear of your delusion…. what do you do with all this fruit?

As the years have passed, I have been gifted gluts from allotments, kilos of beans, potatoes and… gooseberries. Gooseberries by the tonne. So why on earth I decided to plant 3 of my own bushes last year was possibly foolish and downright crazy.

But you see, nothing ever gets wasted. I see it as a challenge. What I don’t eat is tossed in salads, infused into vinegars, made into liqueurs and this year’s currants favourite, summer ices.

Ice Cream, Gelato, Lollies and Sorbet, all allow that pure fruit goodness to shine. You see I am not one for jam. Its charming, little jars filled with preserves adorning the shelves. But that’s where they stay. Toast for me is a savour affair. But Ice cream, well, that is a perfectly feasible breakfast.

The addition of Crémant makes this even more of a celebration of natures plump little children, ripe for the picking…


300g Fresh Gooseberries, a mixture of sweet and tart is ideal

200g Melon Flesh, peeled, in chunks

250g Caster Sugar

100ml Water

200ml Crémant/ Prosecco


1. Puree the berries and the melon in a blender until smooth.

2. In a pan, add the sugar and water and bring to a boil, boil until syrupy and add to the fruit puree. Allow to cool. You can strain the mixture if you don’t like gooseberry pips, I love them personally, they add a welcome little crunch akin to a kiwi or passionfruit seed.

3. Once cool, chill in the fridge overnight to allow all the flavours to develop. The next day add the crémant and stir through.

4. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for a further hour before scooping.

5. If churning by hand, freeze as a block for 2 hours, break into pieces and whizz in a food processor. Freeze again for 2 hours and repeat.

6. The sorbet will need to stand at room temperature for 10-15 minutes before scooping as it does not contain stabilisers.