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.Gooseberry nectar
It is surprising how the vibrant green of raw gooseberries transforms to a lovely pale yellowy-orange once they are cooked and strained. This drink is thick like nectar and needs to be served very well chilled; if you prefer something lighter, simply add a little sparkling or still water before serving. This is best made on the day of serving.
1kg/2lb gooseberries
1 cup/200g of caster sugar
2 cups/500ml of water
Wash the gooseberries and place in a saucepan with the sugar and water. Place over a medium heat and bring to a simmer. Stir to dissolve the sugar and continue to cook for a further 10 minutes, then simply remove from the heat and pass through a strainer, pressing down firmly with the back of a ladle to push as much of the fruit through as possible. Allow to cool completely before placing in the fridge to chill. Serve in chilled glasses with a sprig of lemon verbena if you happen to have some in your garden, or simply as it is.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments