Looking for a grown up dessert? This easy gooseberry and elderflower frozen yogurt hides an unexpected kick

Elderflower and gooseberry make great partners, and this refreshing frozen yogurt shows them both off well.

Serving it up in the evening? The addition of a little vodka or gin gives the ice cream a smoother texture, making it a recipe perfect for an adult palette.

But, served without alcohol, it's just as delicious – and this is one way to appease the children or grandchildren that makes a change from the usual ice cream recipes.

Ingredients

• Serves 4-6
• 10.6 oz ripe gooseberries, topped and tailed
• 6.2 oz golden caster sugar
• Pinch of salt
• 5 fl oz elderflower cordial
• 1 tbsp gin or vodka
• 1 tbsp lemon juice
• 1 cup Greek yoghurt

The Homes & Gardens method

1. Put the gooseberries in a medium pan with the sugar, salt and 3 tablespoons of water. Heat through gently, stirring frequently, for five minutes, until the sugar dissolves. Continue to simmer for another 5-10 minutes, until the gooseberries have burst. Set aside and allow to cool completely. 
2. Blitz the cooled gooseberry mixture and the elderflower cordial together in a food processor until it forms a rough purée.
3. With the machine running, pour the gin or vodka (if you're adding it) and lemon juice in and continue to process for one to two minutes, until the purée is quite smooth.
4. Pass the mixture through a sieve and into a bowl, then stir in the yogurt. 
5. Refrigerate for around one hour, until chilled, then pour the mixture into the chilled bowl of an ice cream maker and churn, following the manufacturer's instructions. (Alternatively, follow the instructions on our vanilla ice cream recipe for making ice cream without a machine.)
6. Transfer to an airtight container, cover and freeze for three hours, or overnight, until firm.

This frozen yogurt dessert is best served up in dainty bowls or coupes. We really like Martha Stewart's pretty dessert bowls at Wayfair.