The gooseberry seems to be abundant on allotments and loved by gardeners across the country but it is a crop that is dying out commercially.
The berries come in a number of guises that, when ripe, can be green, red, white or yellow, and divide into dessert and cooking varieties. The dessert berries are usually red in colour and are sweet enough to eat as they are.
As so often happens, if the seasons are in alignment, things that grow together go together. With luck, there should still be some elderflower around, and the combination of elderflower and gooseberry is a heady one, perfect for a sorbet or granita, or a tangy, fresh topping for a cheesecake.