I ADORE gooseberries. They’re my absolute most favouritest fruit to eat. They’re super tangy – sour really – and need a little sugar to soften their sharpness. But once you’ve got that balance right they’re divine. They’re perfect for a smoothie as you can add a little yoghurt to offset their astringency, and they go perfectly with oats – which you could add to this if you wanted an extra boost. They also whip up nice and creamily, so this works as a banana-free smoothie which is always useful.
It’s my first green smoothie, and I can honestly say that the spinach actually improves this. I tried it without, and it was almost TOO creamy if that’s possible. A little too much for first thing in the morning. The water in the spinach cuts through all the creaminess and makes it the perfect consistency.
Gooseberry and Spinach Smoothie
(serves 1, but you’ll probably want to prepare a big batch of the stewed gooseberry part, which would serve around 6 people – just keep it in the fridge and use for these smoothies, gooseberry fools, or as a little dollop atop a bowl of steaming porridge)
To make the stewed gooseberries:
800g gooseberries (I used frozen fruit defrosted in the fridge)
1 tablespoon caster sugar
splash of water
- Pop the gooseberries, sugar and water in a pan and let it bubble over a low heat for 5-10 minutes until all the gooseberries have collapsed.
- Allow to cool before using – it’s piping hot!
To make the smoothie:
2 tablespoons fridge-cold stewed gooseberries
2 tablespoons plain yoghurt (I used low fat which is quite runny – so you might want to increase the liquid quantities if you use full fat).
1 large handful spinach
around 100ml milk of apple juice
splash of water
- Mix in a blender or food processor. I’ve left the liquid quantities fairly loose as it’s impossible to tell how much liquid you’ll need until you start stewing and whizzing, so just add as much as you feel you need, bit by bit, to get the consistency you like.