Local restaurant The Mistley Thorn created this refreshing gooseberry and mint cordial with our gooseberries. It’s a lovely balance of sweet and tart, and the first time we’ve tried gooseberries in a drink.
Try it mixed with rum as a mojito cocktail.
The Mistley Thorn uses seasonal, local produce such as our fruit. They’ve partnered with us to bring you recipe ideas using our fruit, and gooseberries were a hands-down favourite.
- 500 g gooseberries, washed – no need to top and tail
- 200 g caster sugar
- 1 litre water
- A few sprigs of fresh mint
- Put the gooseberries into a large saucepan with the sugar and water.
- Scrunch the mint in your hands to release the flavour and add to the saucepan.
- Put over a medium heat and bring to the boil. Turn down and simmer for about 10 minutes or until the gooseberries are tender. This depends on their size.
- Leave to cool and then cover and chill for a day in the fridge.
- Pour through a strainer, pressing some of the fruit through. (You will be left with some delicious gooseberry puree, which is great served with yogurt or ice cream, or mixed into Prosecco to make a Gooseberry Bellini.)
- Store in the fridge, using within about three weeks.
The cordial is great served as a non-alcoholic long drink – just mix one part cordial with four parts sparkling or still water. Add ice and serve.
Gooseberry and mint mojito
- 35 ml gooseberry and mint cordial
- Juice from 1/2 a lime
- 70 ml Bacardi or white rum
- 35 ml of gomme syrup (available from Waitrose, or you can use a simple sugar syrup instead)
- 3 sprigs of fresh mint
- Mix all the ingredients together in a tall glass, full of ice.
- Top up with soda water and serve.