First up: Sorbet. We had an abundance of red currants, so that's what we used this time around.
Bring to a boil: 4 pounds of red currants (stems removed) with 3 cups of water in a large pot until the skins crack, mashing if necessary. Reduce heat to medium and continue at a low boil until most of the colour is gone from the berries and the juice is dark red.
Add honey to taste. We added 1/2 cup of honey to this batch because the boys like it super tart. For myself, I would add about a cup. Yields about 9 cups.
Gooseberry Frozen yogurt.
Bring to a boil: 2 pints gooseberries (stems removed) with 4 tbsp water. Mash them, and boil for about 5 minutes longer, or until they are starting to thicken up.
Excuse the nasty picture, but it sure is difficult to capture the consistency on camera.
Pass the berries through a food mill or sieve. Add 4 tbsp cane sugar and stir until dissolved. Stir in 2 cups of vanilla yogurt. Pour into small mason jars.
Add the lid after they have frozen. Enjoy!
In the next week and a half, my oldest has to have 5 teeth pulled AND get braces. Hopefully these frozen goodies will go a long way to helping with the comfort level.
Linking up with: Wildcraft Wednesday over at Mind Body and Sole