Seasonal Recipes
google advert left column 1
Latest Recipes
A thirst quenching way of using up a glut of gooseberries.
400g gooseberries
280g caster sugar
1 litre water
6 sprigs lemon balm or verbena
Wash the gooseberries, then put in a pan with the sugar and water.
Bruise the lemon balm or verbena by gently crushing it with a rolling pin. Place the sprigs in the pan with the gooseberries, sugar and water.
Bring to the boil, turn down and simmer for 10 minutes or until the gooseberries are tender.
Remove from the heat and 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 The Independent website.
See here for a blog post about making the gooseberry and lemon balm cordial recipe.
