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- 250g / 1/2lb cooking gooseberries
- one lemon
- 25g / 1oz sugar
Simmer 250g / 1/2lb cooking gooseberries in a little water plus the grated rind and juice of a lemon until soft. Push through a sieve or food processor and beat 25g / 1oz sugar into puree. Serve in a warm sauceboat.