How to make gooseberry snow – recipe — theguardian.com

A relative of the blackcurrant, gooseberries are the quintessential domestic summer fruit. In taste, they're a cross between a grape and a raspberry, but the many varieties of gooseberry determine very different culinary uses. Green and hard, early acidic gooseberries are best cooked in compotes, jams, pickles and cordials. As the summer progresses, more varieties appear, sweeter and with a veiny flesh that yields to the touch. These are to be enjoyed as a fruit on their own.

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