This is a very quick and easy frozen dessert that only takes a few hours to freeze down to a refreshingly crumbly texture.

  • Top and tail the gooseberries, place them in a pan with the sugar (reserve 1-2 tbsp), the mint leaves (reserve 4-5 leaves) and 300ml water. Simmer until the sugar is dissolved and the fruit is completely soft.
  • Cool slightly and then push through a nylon sieve to give a smooth puree. Freeze until part frozen, whisk with a fork, then freeze again until part frozen.
  • Whisk the egg white until stiff and then whisk in 1-2 tbsp caster sugar until stiff and glossy. Lightly whisk up the frozen mixture and fold in the egg white and remaining mint leaves chopped.
  • Freeze until completely frozen, whisking gently once more during this time. Serve in tall frosted glasses with more sprigs of mint.


  • 500g BerryWorld Gooseberries
  • 150-200g castor sugar or to taste
  • Bunch of fresh mint
  • 300ml water
  • 1 large free range egg white
  • Mint leaves to serve