2 teaspoons Sea Salt
3 pints Cape and Capeless Gooseberries
1 cup Heavy Cream
1/4 cup Unsalted Butter
2 tablespoons Organic Green Onions finely chopped
1 1/2 tablespoons Dill minced
1 teaspoon Coriander minced
2 tablespoons Chives minced
Organic Parsley minced for garnish
Remove the ground cherries or gooseberries from their husks, rinse and place in a deep saucepan.
Cover with 6 cups of boiled, salted water and simmer over medium heat for 20-25 minutes or until soft.
Puree the fruit and liquid together then add the cream.
Melt the butter and add it to the mixture.
Reheat in a clean pan, but do not boil.
Add the green onion and herbs and stir. Serve hot garnished with the minced parsley.