1. Pour yogurt into a cheesecloth-lined sieve over a glass serving bowl, then refrigerate and let drain for one hour.
2. Meanwhile, take a few gooseberries out and set them aside for garnish, then combine remaining gooseberries with orange juice concentrate in a saucepan. Cover and cook on low heat for 25 to 30 minutes, stirring occasionally, until gooseberries are tender; remove and let cool for a minute.
3. Mash gooseberries in the saucepan with a potato masher, then pour them into a food processor and puree; then press through a sieve to remove skins and seeds.
4. Return gooseberry mixture to saucepan and stir in sugar, then simmer for about 3 to 4 minutes until sugar is dissolved.
5. Taste and add sugar as desired, then refrigerate until chilled.
6. When chilled, put in a pretty bowl and stir drained yogurt into puree, swirling for a nice look.
7. Trim reserved gooseberries and arrange on top with a few mint leaves for garnish. Serve cold.
If you get your hands on a bucket of gooseberries, the first recipe you want to try is this one. It really highlights the gooseberry in all its fresh glory.
Draining the yogurt isn't necessary, but it does make a thicker, creamier product. You can buy Greek yogurt and get the same results, but it's more expensive. Once you try drained yogurt, you'll start using it for just about everything.