Top and tail the gooseberries and chop into halves.

Chop the mint leaves finely.

Add the sugar and water to a pan and heat until the sugar dissolves.

Add the gooseberries and mint to the pan and cook until the gooseberries are soft.

Remove from the heat and using a blender blend until the gooseberries are chopped up.

Add the elderflower cordial and place in a jug.

Leave in the fridge to cool for several hours.

When cold pour the mixture in the tub and place in the freezer for an hour to make it easier to mix.

Add to the ice cream maker and churn until it holds its shape.

It can be put back into the freezer until ready to serve.