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A combination of early summer flavours in a cordial. Uses elderflower cordial.
450g gooseberries
300g caster sugar
1 litre water
25ml elderflower cordial
Put the gooseberries, water and sugar in a pan and bring to the boil, stirring to dissolve the sugar.
Bring to the boil, turn down and simmer for 10 minutes or until the gooseberries are tender.
Remove from the heat and stir in the elderflower cordial, then pass through a colander pressing down firmly on the fruit as you do so to release maximum flavour.
Allow to cool then strain through muslin and bottle in sterilised bottles.
Keeps well in the fridge for several months.
Can be frozen in plastic bottles.
Dilute to taste with still or sparkling water, or sparkling white wine.
This recipe is adapted from one on living.scotsman.com
