Kindly provided by Marion (Plot 88) and adapted from a Daily Telegraph original.

500g gooseberries – using even a small number of red berries in with green results in an attractive pink cordial
150 ml water
200g sugar (I used about half this…adjust to personal taste)
Juice of a lemon or lime
Star anise (optional)


  1. Bring the berries and water to the boil and cook for 5 minutes.
  2. Line a sieve with muslin/clean J cloth, sit over a bowl
  3. Tip the fruit mix in and allow to drain overnight.
  4. Put the liquid with the sugar in a pan and bring to the boil.
  5. Remove from heat, skim off any white froth and add the lime/ lemon juice.
  6. Add star anise if using and remove after 5 minutes.
  7. Pour into a container, cover and cool, then refrigerate.

Dilute with sparkling/still water to taste and add ice cubes.

The recipe calls this Gooseberry Gimlet, for use in a gin cocktail, about half and half. I have yet to put this to the test!
I am trying freezing the cordial in ice cube trays as I don’t think it will store for long in the fridge.
All we need is some hot weather in which to need refreshing cold drinks!