Michelle's Freefrom Gooseberry and Mint Sorbet

Corn, egg, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be gluten & soya free

Ideally, make this about 1–1½ hours before you need to eat it. If you want to make it in advance you will need to take it out of the freezer and put it in the fridge about an hour before you want to use it to soften the mixture up.

Serves 4gooseberry_mint_sorbet07


  • 400g / 14 oz ripe fresh gooseberries
  • 100ml / ⅞ cup oat or soya cream
  • 20 fresh mint leaves, chopped
  • 100g / 3 oz chopped ice
  • 1-2 tbsp agave syrup (optional)


  1. Top and tail the gooseberries and put them, with the cream, mint leaves and ice in the bowl of a food processor.
  2. Whizz until the ice is broken up and all the ingredients are amalgamated.
  3. Taste and sweeten if you think it needs it.
  4. Turn into a bowl and freeze.
  5. Remove the bowl every 20 minutes or so and stir vigorously.
  6. Serve in glasses or sundae dishes.

Serves 4 - per portion

57 Calories
1.4g Protein
3.6g Fat ( 0.8g Sat fat, 1g mono, 1.5g poly)
4.5g Carbohydrate of which 4g Sugar
2.5g Fibre, trace g Sodium, trace g salt
28mg Calcium

Good Source: Vitamin C

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