Gooseberry and lemon verbena cordial

Makes about 1 litre

(Lisa Barber)

Pale and translucent in colour, 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 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.