Drying Gooseberries. The Dehydrating process for gooseberries is relatively simple whether you are using a food dehydrator or an oven. You can also sun dry them but you'll need the cooperation of Mother Nature.
Gooseberry Ice Cream. Once the mix is thoroughly blended together - chill it for about 10 - 15 minutes in the fridge then churn in an ice cream maker according to manufacturers instructions.
Gooseberry Jam. ... Place the gooseberries in a pot with enough water to cover. Heat to a boil and stir in the Pectin. Gooseberries are naturally high in pectin, so you don't really need a lot as is the case with most other Jam and Jelly recipes. 2 Tablespoons will suffice for 2 lbs. of Gooseberries....
Pickled Green Gooseberry. Green gooseberries are best suited for pickling. They tend to be firmer and tarter, red variations are better suited for preserves such as Gooseberry Jam and other sweet treats. Early Americans served gooseberry pickles along with fish or fowl. The Brits and Aussies still do, but it seems to have been lost to the ravages of time in North America.