Gooseberry and Elderflower Sorbet

Wimbledon fortnight = gooseberries to be picked and used

1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads

Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.

Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.

Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.

Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.