Gooseberry Gimlet

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Gooseberries are ready to be picked in June and are delicious cooked in pies or swirled into sweetened cream to make a gooseberry fool. They’re easy to grow, and just a single bush will reward you with hundreds of berries. Dessert varieties are delicious in fresh fruit salads. 


You will need
For the cordial (About 500ml cordial, to make 10 drinks)
500g gooseberries
200g caster sugar
Juice of 1 lime
1-star anise (optional)

For each gimlet
50ml gin
Ice cubes
One gooseberry on a cocktail stick, to garnish


1. Put the gooseberries in a pan with 150ml water and bring to a boil. Cook for five minutes or until the fruit goes soft.
2. Line a sieve with muslin or a clean cloth, and sit it over a bowl. Tip the mixture in and leave to drain overnight.
3. Once it has sat overnight, put the resulting liquid in a pan with the sugar and bring to a boil. Skim off any white froth that rises to the surface, then stir in the lime juice. Take off the heat and add the star anise, leave it in for five minutes.
4. Taste – the star anise should have only subtly flavoured it. Remove the star anise and pour the mixture into a jar, cover and leave to cool.
5. To make the cocktail, shake 50ml of cordial with 50ml gin and four or five ice cubes. Strain into a chilled glass and garnish.

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