Gooseberry Water
This refreshing historical cordial captures the bright, tangy essence of ripe gooseberries in a sweet, thirst-quenching syrup. The natural tartness of the fruit is balanced with sugar and a hint of lemon juice, then gently heated to create a shelf-stable drink base. Simply poured over ice, it transforms into a cooling summer beverage that offers a delightful balance of sweet and sour flavors.
Ingredients
- 1 pound Ripe gooseberries (Cleaned and hulled. Originally '1 ratal'.)
- 1/2 pound Granulated sugar (Approx. 1 cup. Originally 'ratal vy' (approx 1/2 lb). Adjust to taste if fruit is very tart.)
- 1 teaspoon Lemon juice (Freshly squeezed.)
- 1 cup Water (Boiled and cooled. Quantity estimated based on juice yield (recipe calls for equal amount to juice).)
Instructions
- 1Thoroughly crush the ripe gooseberries to break them down. Strain the pulp to extract as much juice as possible.
- 2Measure the extracted juice. Add an equal amount of boiled, slightly cooled water to the juice. Stir in the sugar and lemon juice. Taste the mixture; if it is too sour, add a little more sugar to taste.
- 3Pour the mixture into a saucepan (originally a tinned vessel). Place on the stove and heat gently for a short while to dissolve the sugar completely and blend the flavors. Do not boil vigorously.
- 4Remove from heat and strain the liquid through a clean cloth to remove any remaining solids. Allow it to cool completely. Pour into clean bottles and store in a cool, dry place.
- 5When ready to serve, pour over ice to chill thoroughly and enjoy.