Yes, yogurt is usually spelled yog-hurt on this side of the pond. Not just in Ireland, but often throughout Europe. I discovered that the word yogurt is derived from the Turkish: yoğurt, and is related to the obsolete verb yoğmak which means to be curdled or coagulated; to thicken. Why the H is added, we will never know, I’m just glad it’s not called yoğmak anymore.

It was imminent….had to be done….I could not bear to go on without my frozen yogurt for one day longer. Long gone are my days of Pinkberry or TCBY. I’m in Ireland, baby. For a brief period, I could find plain frozen yogurt in the supermarket freezer section, but one day not toooo long ago, it suddenly it disappeared without even saying a proper frozen yogurt banana split goodbye. You see, frozen yogurt was one of those lovely, healthy standby treats that I could get the little farmer to eat. He couldn’t tell the difference between frozen yogurt and ice cream especially when it was covered in fresh berry coulis or a dab of marshmallow fluff and pecans…and neither could I. *tissue please*

Once again, I plunged into farmette mode and wondered if I could make my own frozen yogurt using dairy from the farm. I pondered + pondered until this past weekend when I stumbled upon a recipe for gooseberry & elderflower frozen yoghurt which looked positively delicious! As it happened, gooseberry picking was also on the books for the weekend so we kept 500 grams aside for my little frozen yogurt experiment. I had a batch of Elderflower cordial on hand for the occasion, another seasonal + local treat that I had planned on blogging about this week until the greatness of gooseberry frozen yoghurt presented itself. {Stop by these sites for a little Elderflower love: Edible Ireland and Hugh Fearnley-Whittingstall }

The recipe is very simple and you don’t need an ice cream maker, although it would be far easier as I had to remember and stir the mixture a few times to get just the right consistency. For the maiden voyage, I opted to use Glenisk natural greek style yoghurt which is a staple in our house. I also added the puree of two pears simply because they needed to be used up and while I believe it enhanced the flavour somewhat, they are not necessary. The flavour and texture are both incredible…I had no expectations and I have to say this frozen treat is a real taste sensation!

This certainly won’t be my last attempt at making frozen yogurt; next time I will try my hand at making some farm fresh yogurt and experiment with other flavours.

Pinkberry Shminkberry.

Give it a go!

Green Gooseberry + Elderflower Frozen Yogurt

500 g green gooseberries

2 ripened  and peeled pears

150 caster sugar

4 tbsp undiluted elderflower cordial

500 g full natural greek yogurt

1 tsp vanilla extract

Put the gooseberries and pears into a small saucepan with the sugar and 3 tbsp water. Bring to a simmer, stirring occasionally, then cook gently for a few minutes until all the berries have popped and softened. Whizz to a puree with a blender, then push through a sieve with a ladle to get rid of the pips. Stir in the elderflower cordial and vanilla and allow to cool. When it’s cool, fold in the fruit puree. Either churn in ice cream maker or put into shallow metal container in the freezer for a few hours, until mixture is solid, then break up and blitz in food processor until totally smooth. Return to freeezer for an hour or so. Eat while soft-ish. Scoop up and serve!

Slan Abhaile,


Photos and styling by Imen McDonnell…assisted by Master Geoffrey McDonnell



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11 Responses to “Green Gooseberry Frozen Yoghurt”

  1. […] a prerequisite). If you’re not interested in my American summer musings, have a peek at this post or this or even this to see what I am usually getting up to in my little Irish farmhouse kitchen + […]

  2. Gorgeous! But first I’ll need to make some elderflower cordial… which means I have to track down some elderflowers! Do you have a good sub for gooseberries? Maybe you could just mail me some. It looks amazing!

  3. This looks delicious! Wonder if you could help out – my husband and I are making a trip to Co. Cork in a couple weeks – do you have any good food and/or farm visit tips in the Cork-Kerry area? Would love your advice!

  4. Aoife Mc says:

    These looks SO delicious. And I love that you’ve got Geoffrey started early on food styling 🙂 I’m definitely going to give these a go. Yum!

  5. Nicole says:

    Your blog is absolutely lovely, and this yoghurt looks delicious!

  6. Mico Hassett says:

    Perfect timing! The lovely Irish mother-in-law just gave us two big bags of her fresh picked gooseberries! Now I know what I am going to do with them…yum!

  7. George says:

    Just a quick note about the recipe part, i presume it’s “fold in the ==>yoghurt<=="? Anything with gooseberries is good. Must try this, thanx!

  8. Krista says:

    How delightful! 🙂 I adore elderflower anything – makes me think of my rellies in Denmark who used to serve me cold elderflower juice they’d made themselves when I was a girl. 🙂

  9. Lorilee says:

    I live in South Texas. We had Elder bushes growing around our house. I played with the flowers as a little girl. They made great “sprinkles” on mudpies and wonderful “rice” for Barbie Weddings.! I never knew they were edible. The bushes are all gone now, and I don’t ever see any growing around here. I think my Mom got her start from a neighbor.! Now I will be looking for some.

  10. Kristin says:

    Thanks for the link love, Imen! Another gorgeous recipe.

  11. Móna Wise says:

    Oh my god. This sounds like the best ever yoghurt. TCBY never had anything this divine! I love love love gooseberries and have a few baggies in the freezer from our crop and Glenisk Greek is also a staple here…..
    Now, I wonder if I use my blackcurrant liquer would suffice as I might be the only Irish lady without a stash of Elderflower cordial……
    Lovely piece Imen and how lucky are you to have such a wonderful assistant!

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