Pale and translucent in colour, this cordial has a sharp and fragrant bite to it.
280g/9oz caster sugar
1 litre/13/4 pints water
6 sprigs lemon verbena
Wash the gooseberries under cold running water, then place in a pan with the sugar and water.
Bruise the lemon verbena by gently hitting it with a rolling pin or the handle of a knife. This helps to intensify and release the flavour. Add the branch to the pan and place over a medium heat.
Bring to the boil. Turn down and simmer for 10 minutes or until the gooseberries are tender.
Pass through a colander, pressing down firmly on the fruit as you do so to release maximum flavour.
Allow to cool and store in the fridge.Reuse content