Gooseberry and lemon verbena cordial
Makes about 1 litre
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments