250g caster or granulated sugar
3 large lemons
350g gooseberries topped, tailed & halved
mint leaves from 3 sprigs
ice & sparkling water to serve
plus extra lemons & mint leaves
Gently melt the sugar in a large pan with 250ml of water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.
Add the zest, juice, gooseberries and mint leaves to the pan and bring to a simmer. Cook for about 5 - 10 minutes until the gooseberries are very soft then mash with a potato masher and leave to cool.
Strain through a sieve, pressing the flesh well to extract the juices then chill thoroughly.
To serve, dilute four tablespoons of lemonade base with 100ml of sparkling water adding ice and extra lemon and mint.
recipe taken from GoodFood June 2014