here you go, goodlife ;D
3lb gooseberries
1/2 pint water
2 lb 12 oz granulated sugar
8 large elderflowers, washed but on stalk
"this is called muscat syrup as the flavour resembles that of muscat grapes"
top and tail the goodseberries, wash them, put in a pan with the water
simmer gently until the fruit is soft but not broken
add the warmed sugar, heat gently to dissolve then bring to boiling point
tie the elderflowers in muslin and add to the pan
draw aside from the heat and allow to infuse for 7 to 10 minutes
strain through muslin, bottle and sterilise
I will be making a smaller amount and freezing for drinks later in the year :)
OHHH....I'm already in heaven.... :o ;D
That is almost identical ingredient list for how I cook my gooseberries for to eat with yogurt etc..
But I never knew about the syrup..I just eat the whole lot without straining the fruit.. ;D
And I use a bit of elderflower cordial to flavour the gooseberries..rather than flowers..
Hmm....this recipe does deserve some more attention...gooseberries are just right for picking..elderflowers plentiful...sugar in cupboard..and water out of tap.. ;)
All there... ;D....I wonder if OH wouldl volunteer to empty few vine bottles as I'm running short where to store some.. ::)
I'm doing mine tomorrow (too knackered after today's efforts), hope it tastes as good as it sounds ;D
My gooseberries are not ripe yet, but as I have almost too many of them, I will make this straight away, a very good idea, thanks. A change from the pure elderflower syrup I have been making.