Gooseberry gin

20 minutes


Gooseberry gin

  • 450g of gooseberries
  • 225g of sugar, (use half this amount if using red dessert gooseberries)
  • 1l gin


Top and tail the gooseberries and open freeze. To open freeze any berries, simply put the fruit on a baking tray lined with baking parchment, making sure there is space between each berry, and put the tray in the freezer for about 1 hour. Once all the fruit is cold and firm, you can transfer the fruit to a Tupperware box or freezer bag until ready to use (open freezing ensures you can take out as much or as little fruit as you want, without the need for a chisel)
Place the frozen gooseberries (freezing them means you won’t have to prick each berry individually with a sterilised needle) in a large sterilised preserving jar. Leave to defrost
Once the gooseberries have defrosted, add the sugar and top up with gin. Seal the jar and give it a vigorous shake
Shake the gin once a day until all the sugar has dissolved and then once a week for at least 8 weeks
Strain out the gooseberries and save them to make gooseberry gin jam (see intro for recipe) or a drunken gooseberry crumble