Gooseberry Gin Recipes

ANITA SCHECTER

Steps:

• Add the gooseberries, minus their paper covering, to a cocktail shaker along with the gin, elderflower liqueur, lime juice and simple syrup.
• Muddle the gooseberries with a muddler or back of a wooden spoon, add ice and shake vigorously. Pour into a cocktail glass filled with ice and garnish with a gooseberry, if desired.

GOOSEBERRY GIN

Steps:

• Wash, then top and tail the gooseberries, discarding any leaves or stalks. Cut each berry in half, then put the fruit into the sterilised 1-litre jar. Add the sugar - 250g for green gooseberries, 150g for sweeter, red gooseberries, then pour over the gin. Seal the lid and shake until most of the sugar dissolves. Reserve the emptied gin bottle for later.
• Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the fruit in for a stronger flavour. Don't keep the gooseberries in the gin for any longer than three months or the flavour will start to deteriorate.
• Decant a little into a glass, and taste. When you're happy with the flavour, discard the fruit, and strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. The flavour will keep developing over time, store in a cool dark place. Drink on its own, mix with tonic or drink with sparkling water and mint for a refreshing summery cocktail.

GOOSEBERRY GIN

Steps:

• Wash the gooseberries and dry them with a kitchen towel. Halve and place them in a large jar. Add the sugar and the gin. Stir gently.
• Place in a dark cool place like a cupboard. Stir every day during the first week or until the sugar dissolves.
• Let steep for at least 3-4 weeks, longer if desired. Strain through a fine cloth and pour it into a bottle.

GOOSEBERRY AND GIN CUSTARD SAUCE

Steps:

• In a small saucepan, add the gooseberries and water. Cook for 10-15 minutes until soft and pulpy.
• Blend well with hand blender or food processor and push through a sieve to remove any lumps and seeds.
• In a small saucepan, add the cream and sugar. Heat on a medium heat until the edges start to bubble slightly.
• Turn down to a low heat. In a small bowl, add the egg yolks and add a splash of the hot cream. Whisk immediately and thoroughly. Pour the egg and cream back into the pot and continue whisking. Add in the gin and gooseberry puree and continue whisking.
• Cook for a further 5 minutes on a low heat, whisking constantly until the custard has started to thicken. It is ready if you can dip a spoon into it and it coats the back of the spoon without running off immediately.
• Pour through a sieve into a jug or airtight container.
• Carefully place a piece of cling film directly onto the surface of the custard.
• Allow to cool at room temperature before storing in the fridge.