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