Thursday, 12 September 2013
I started looking for ideas and found a recipe for Green Cowboy Martini on the Channel 4 website.
I followed the recipe using up all my gooseberries and then read the bit where it tells you to put the martini together. I had no gooseberries left. So how was I going to make the syrup?
I left the gooseberries in the gin until now, they have been in it since the end of June. I decided to decant the gin and use the marinated gooseberries to make the syrup.
I weighed them and they were 220g. I added 150g of sugar and 300ml of water. I simmered the syrup until the fruit had softened, about 15 minutes. Using a potato masher mash the fruit into the syrup. Allow to cool and then strain through a double layer of muslin into a clean, sterile jar or bottle.
Follow the suggestion in the recipe for 75ml of the gooseberry infused gin and 10ml of the gooseberry syrup. I poured it over crushed ice but by the time I had faffed about taking the photo the ice had melted.
It makes a lovely drink particularly if you like gin.
Tags: Gooseberry gin Gooseberry recipes Gooseberry syrup Summer cocktails Gooseberry saw fly