If you miss the flavor of raspberries and blackberries but cannot eat them, consider trying gooseberries – they are their own food family (related only to currants) and are unlikely to cross-react with other foods.
The green gooseberries taste very similar to raspberries and blackberries when eaten raw. However, the red gooseberries are quite tart, and need another use. This syrup is great over pancakes, waffles, or ice cream, and has a wonderful sweet-tart flavor. Plus, it’s incredibly easy!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 1 cup cane sugar
- 1 cup water
- 1/3 cup gooseberries
Combine sugar and water in a small pan over medium heat. Whisk and cook until the sugar fully dissolves.
Meanwhile pull off the little brown or green bits at either end of the gooseberries. Cut gooseberries in half.
Add gooseberries to the sugar/water mixture.
Let cook over low heat for 1-2 hours, stirring occasionally.
Strain the seeds and fibers from the syrup, and pour into a refrigerator and microwave safe container.
Refrigerate syrup, then warm for a few seconds in the microwave before serving over waffles, or ice cream.