Gooseberry & mint lemonade

Gooseberry & mint lemonade

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(2 ratings)

Prep: 15 mins Cook: 10 mins plus cooling


Makes 700ml (about 11 servings once dilluted)

Make your own concentrated fruit cordial to serve with sparkling water over lots of ice

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving (11)

  • kcal103
  • fat0g
  • saturates0g
  • carbs26g
  • sugars26g
  • fibre1g
  • protein0g
  • salt0g
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  • 250g caster or granulated sugar
  • 3 large lemons, plus more to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 350g gooseberry, topped and tailed, then halved



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • mint leaves from 3 sprigs, plus extra to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ice and sparkling water, to serve


  1. In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.

  2. Add the zest, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the juices, then chill thoroughly.

  3. To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon and mint.

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Comments, questions and tips

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25th Jun, 2017
Very nice lemonade. Mint was a nice addition. I didn't think it tasted very gooseberryish, but my husband thought it did and that the gooseberries added a bit of body. I wondered if I could get away with not topping and tailing the gooseberries as it's sieved. Which reminds me - was too thick to strain through a coffee filter, just used my trusty nylon sieve.
EveryWitchWay's picture
12th Nov, 2014
very refreshing !!!
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