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)
- Bring the berries and water to the boil and cook for 5 minutes.
- Line a sieve with muslin/clean J cloth, sit over a bowl
- Tip the fruit mix in and allow to drain overnight.
- Put the liquid with the sugar in a pan and bring to the boil.
- Remove from heat, skim off any white froth and add the lime/ lemon juice.
- Add star anise if using and remove after 5 minutes.
- 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!