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Gooseberry liqueur recipe

Gooseberry liqueur recipe

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A wonderful French recipe for gooseberry liqueur, ideal for using up your garden glut of this delightful fruit.

67 people made this

IngredientsMakes: 1 bottle gooseberry liqueur

  • 300g gooseberries
  • 335g caster sugar
  • 250ml water
  • 500ml vodka (40%)

MethodPrep:10min ›Cook:10min ›Extra time:60days soaking › Ready in:60days20min

  1. Wash the gooseberries then snip off the tops and tails. Dry the gooseberries thoroughly.
  2. Place gooseberries in large sterilised jars (the number you will need will depend on the size of your gooseberries) with a tight fitting lid.
  3. In a saucepan combine sugar and water and bring to the boil and stir until the sugar has dissolved completely. Allow to cool down then mix with vodka and pour over the gooseberries. Give it a stir and tightly seal with the lids.
  4. Let rest for 2 months in a cool and dark place, stirring occasionally with a clean spoon.
  5. After 2 months, filter through a fine sieve lined with cheesecloth and transfer into a sterilised bottle. Store in the fridge while enjoying.

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The Cottage Smallholder

It was Gilbert who introduced me to gooseberry gin. He produced a battered old hip flask out of a hidden pocket in his fatigues. We were foraging for wild cherry plums and were resting on a mossy bank. Gilbert opened the stopper with a flourish.
“I bet that you haven’t tasted this delicacy before.”
One sip and I was hooked and eager to make my own. I even had an old inherited hip flask knocking about the cottage somewhere.

This particular brew was made from red dessert gooseberries. These berries are far less tart than the green ones and can be guzzled raw. Consequently red gooseberry liqueur calls for less sugar in the mix. In the recipe below I give sugar quantities for both red and green gooseberries. As you can see from the photo I prefer to pick my dessert gooseberries when they are still not quite ripe. In a couple of weeks time I’ll make a sweeter ripe red version.

When I first tasted Gilbert’s grog we just had one green gooseberry bush in the garden. A nameless variety that I’d swapped with an old gardener in the village for a few jars of chutney. It’s easy to miss an occasional berry and this one bush has self seeded – the progeny are two hefty children and just this year I spotted a new baby.

Since our foraging outing was in Autumn, the gooseberry picking season was over, I immediately invested in two Hinnonmaki Red gooseberry plants from Homebase. These are reasonably priced slim line bushes that are sold in oblong boxes and need a few years to establish themselves well. If you are impatient for a more mature gooseberry bush there loads available online but to be quite honest we’ve had great results from the Homebase ones. It’s worth taking a peek in the boxes and choosing the ones that have the best, sturdy growth.

If you are a gooseberry fan, investing in a desert gooseberry bush as well as a green one extends the season as dessert gooseberries ripen far later than the tart, green ones.

Back to Gilbert’s gooseberry gin. This is superb and well worth making even if you have to buy the gooseberries. It can be drunk neat, ideally poured over ice. The grog makes a good long drink topped up with fizzy water. Gooseberry gin is perfect poured over ice cream. Of course gin soaked gooseberries can be added to a fool, crumble or pie. One year I froze the gin infused fruit and made a scrummy sauce to accompany the Christmas goose.

Black Currants and Gooseberry Nalivka (Homemade Liqueur)

I’ve already made so many different types of nalivka (homemade liqueur) from sour cherry, plum and different fruits/berry combinations but this last summer I had a lot of black currant and gooseberry, so besides baking cakes and pies from these berries, I used the remaining berries to make sweet-sour homemade liqueur.

Nalivka is a sweet fruit and berry drink which is very strong, about 18-20% alcohol. Produced from fortified juices and infusions of fresh fruits and berries, sugar syrup, rectified alcohol, citric acid and water. I usually do not add any alcohol, acid and water, just use sugar and the fruit.

If you don’t want the finished drink to be too sour, then use more black currants than gooseberries. Do not wash berries if they are from your garden, you can leave the stalks too and do not add the yeast and water in this recipe!

5 EASY Gooseberry Gin Cocktail Recipes | Easy Cocktails with Gin

I’m on a mission to serve you up with some awesome Drinks Inspiration with some very. These easy cocktails to make videos will focus on one brand each video and give you 3 to 5 cocktails. So whether you are looking for some cocktails with Gin, some awesome cocktail recipes with gin, or even some flipped up classic gin cocktails, then Hit that Subscribe button because this new playlist is for you!

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This video is dedicated to Whitley Neill Gooseberry Gin. I’ve got 5 Gooseberry Gin cocktails that you’re going to absolutely love. They are easy cocktails you can make at home with gin. Whitley Neill Gin Cocktails. So if you find a Gin & Tonic a bit boring, I’m hoping these simple gooseberry gin recipe can help you find out what mixer goes well with gooseberry gin.

Cocktail Recipes with Gin – Simple Gooseberry Gin Recipe
– 50ml Whitley Neill Gooseberry Gin
– 15ml Lemon Juice
– 15ml Pear Liqueur
– Lixir Lemon & Elderflower Tonic –

Highball Glass
– 50ml Whitley Neill Gooseberry Gin
– Limes
– 15ml Sugar –
– 10/12 Mint Leaves
– Merchants Heart Pink Peppercorn Tonic –

Rocks Glass
– 50ml Whitley Neill Gooseberry Gin
– Kiwi Muddled
– Lime
– Sugar –

Flute / Coupe
– 50ml Whitley Neill Gooseberry Gin
– 15ml Lemon Juice
– 15ml Elderflower Syrup –
– Cava

Nick and Nora – Buy at
– 50ml Whitley Neill Gooseberry Gin
– 15ml Triple Sec
– 25ml Lime Juice
– 10ml Sugar –

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Gooseberry Mead Recipe D.I.Y.

Are you looking for an awesome Gooseberry Mead Recipe? You now have no reason to look any further you have just found what you have been looking for!


  • 1 quart honey (3lbs)
  • 1 pint to 1 quart Gooseberry
  • some raisins
  • 1 packet wine yeast or champagne yeast
  • 2-3 quarts filtered water


Step 1

Heat up the honey by placing into a pot of hot water that’s off the flame when it’s liquefied a little pour into carboy add water let cool stir all together.

Step 2
Step 3

Wait till the mead has cooled.

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Gooseberry Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 4 more weeks in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Congratulations, You Have Completed Making this Awesome Gooseberry Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Gooseberry wine recipe

Gooseberry wine is one of the best homemade wine recipes you can get. Although the grape is the only fruit which has the correct balance of sugar, water and acid to make perfect wine, in my opinion the gooseberry inhabits the second echelon of winemaking ingredients after grapes. Gooseberries have been called the "Hairy Grape" - and for good reason, these berries are a great ingredient in a home wine recipe. Although you can add gooseberries to more or less any wine to increase its character, if you have a lot of gooseberries then make a complete gooseberry wine.

Gooseberries also lend themselves extremely well to the making of a sparkling wine. Gooseberry Champagne is nearly as good as the real thing!

A decent gallon of gooseberry wine made in early summer needs about 6lb of fresh ripe green gooseberries. As usual, pick the fruit on a warm dry day after lunchtime when the moisture has been driven from the surface of the fruit to prevent mould forming.

Top and tail all the gooseberries and find a means of crushing them. You can use your hands or devise some gooseberry crushing machine. Do not put them in the food processor or the blender otherwise you'll just get gooseberry pulp - no use in winemaking.

Put the crushed gooseberries in a sterilised winemaking bucket and add a generous dose of pectic enzyme. Pour over about two thirds of the water and leave in a warm place for a day to let the pectic enzyme break down the fruit.

The next day, add a crushed campden tablet and leave the soak for a further 24 hours.

The next day pour the mixture through a sieve to get the worst of the muck out of the solution. Leave it in a clear vessel for a further 24 hours, and wait for the remaining muck to sink to the bottom. Then rack the clear liquid off the layer of muck.

Make up to 1 gallon with cool water and add sugar to adjust the gravity to about 1080-1085. You shouldn't need to add any acid, but a 1/4 pint of grape juice concentrate instead of some of the sugar helps a great deal. Either titrate or taste and add more acid if required. The liquid will certainly be acidic enough for the yeast, so you can always add a touch more citric acid after the fermentation if the resulting wine is a bit flabby.

Add some yeast. The best choice is probably a Champagne yeast such as good old EC1118. Leave the to ferment out and proceed as for any other wine. Once the wine is clear, adjust the acid and leave to mature for 6 months.

If you are making a sparkling gooseberry champagne then your starting gravity should be near 1070. Once the wine is clear and matured for 6 months, dose up each gallon of wine with 2-3oz of sugar and introduce some vigorously fermenting champagne yeast, put in champagne bottles (or plastic cola bottles if you are lazy) and proceed as for any other sparkling wine.

You don't really have to add much grape juice concentrate - it isn't compulsory in any gooseberry wine.

If you grow your own gooseberries then I strongly recommend a couple of gallons of gooseberry wine each year. If you are particularly keen, you should make gooseberry sparkling champagne as it is really one of the finest sparkling wines.

"Gooseberries can be a welcome addition to your ingredient toolbox. I treat them like I would tomatillos and make a killer salsa with charred pineapple and habaneros. Or in my manchamanteles, a mole heavily featuring fresh fruit." - Claudette Zepeda, formerly Executive Chef/Partner, El Jardín

𠇏or me, gooseberries are best used raw. I like to serve them in their husk with cheese and cured meats. They are somewhat sour with a grape-like flavor, and do really well at cutting through the fats. They also work well as a jam or chutney.” - Anthony Fraske, Executive Chef, Makeready L&L at Noelle

Edinburgh Gin Gooseberry & Elderflower Gin

Edinburgh Gin

Edinburgh Gin’s Gooseberry & Elderflower Gin is a tangy and refreshing marriage of tart gooseberries and sweet, fragrant elderflower built atop a juniper-forward London Dry base.

Edinburgh Gin Gooseberry & Elderflower is available to buy from the Edinburgh Gin website.

Handcrafted Berry Liqueur Recipe

Take advantage of this handcrafted berry liqueur recipe, make your own berry liqueur, and you won't have to pay the high-end prices of store bought.

Artisan cocktails are all the rage right now, and many of them call for high-end berry liqueurs. These beautiful drinks also have high-end prices, even if you make them at home. A bottle of Chambord (black raspberry liqueur) can set you back at least $32. With very little effort (and a bit of patience), you can make elegant berry liqueurs for less than half that price. The hard part is waiting for it to age before you can drink it! Use a variety like Triple Crown Thornless Blackberry, Misty Blueberry or Sharpblue Blueberry for optimal flavor. For raspberry liqueur, we really like Jaclyn Primocane Raspberries. And, as you may know, August 11 is National Raspberry Tart Day, so we're including a bonus Fresh Raspberry Tart Recipe in addition to this post. Safety Alert : Many recipes for homemade liqueurs call for adding the sugar to the berries before aging. This can cause dangerous bacteria drinking liqueur made this way can cause serious illness. Please follow the recipe below for the safe way to make and store your homemade liqueur.

Ingredients of Gooseberry Raita

  • 5 gooseberry cape
  • curry leaves as required
  • 2 tablespoon grated coconut
  • 1 cup yoghurt (curd)
  • salt as required
  • 1 green chilli
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon refined oil
  • 1 pinches cumin powder

How to make Gooseberry Raita

Step 1

To make this delectable side-dish recipe, begin by slicing the gooseberries and removing the seeds from them. Make sure to discard all the seeds.

Step 2

Then, grind the gooseberries along with green chilli and coconut. Add the mixture into a bowl.

Step 3

Meanwhile, beat the curd and add salt to taste. Then add the gooseberry-coconut mixture to the curd and mix well.

Step 4

Next, place a pan over medium heat and heat oil in it. Once heated, add the mustard seeds into the pan and as soon as they start spluttering, add the curry leaves to the pan as well. Temper the mustard seeds and curry leaves for a minute. Then, pour it over the curd.


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