Gooseberry And Red Currant Popsicles

1. 1

   Place gooseberries, sugar and water in a saucepan. Bring to a rolling boil and cook for approximately 1 minute or until the berries start to pop open. Remove from heat and pour through a strainer into a heat proof cup or bowl. Press the pulp to make sure you get every last drop of the liquid. (Note: I kept the pulp and spread it on scones, really yummy)

2. 2

   Cover and place in the refrigerator until cooled. Pour into popsicle molds. Place the lids on but don't insert the sticks yet. Put in the freezer for about 2 hours just until slushy, at that point drop in some red currants, push them down and distribute with a skewer. Put tops back on the mold and insert the sticks. Freeze overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.