Gooseberry and lemon verbena cordial

Pale and translucent in colour just like raw gooseberries, this cordial has a sharp and fragrant bite to it,

400g/13oz gooseberries
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 your knife. This helps to intensify and release the flavour. Place the branch in 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.

Remove from the heat and pass through a colander pressing down firmly on the fruit as you do so to release maximum flavour.