It is surprising how the vibrant green of raw gooseberries transforms to a lovely pale yellowy-orange once they are cooked and strained. This drink is thick like nectar and needs to be served very well chilled; if you prefer something lighter, simply add a little sparkling or still water before serving. This is best made on the day of serving.
1 cup/200g of caster sugar
2 cups/500ml of water
Wash the gooseberries and place in a saucepan with the sugar and water. Place over a medium heat and bring to a simmer. Stir to dissolve the sugar and continue to cook for a further 10 minutes, then simply remove from the heat and pass through a strainer, pressing down firmly with the back of a ladle to push as much of the fruit through as possible. Allow to cool completely before placing in the fridge to chill. Serve in chilled glasses with a sprig of lemon verbena if you happen to have some in your garden, or simply as it is.