Elite life
Gooseberry Liqueur Recipes |
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Gooseberry Liqueur 1 Ingredients: One 0.7 liter bottle of Smirnoff vodka 700 grams of gooseberries 300 grams of sugar half of vanilla pod Your thumb size piece of fresh ginger Instructions: Clean all the trash out from the berries. Cut them into half and throw’em to 2 liter size jar. Peal the ginger and toss it in. Take the vanilla pod. Cut it open with the tip of knife. Pour 300 grams sugar on top of everything. Pour the vodka into the jar. Then close the jar well and use the sealing in order to not to let all the good Smirnoff molecules out. Shake it baby, shake it. Then wait more like 2 months. Remember to shake the jar every now and then! This rather long period of waiting before tasting is needed for all the good taste thingies to dissolve and join together with the Smirnoff molecules. After long 2 months filter out all the extra stuff from the liquid in order to get smooth liqueur. |
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Gooseberry Liqueur 1 Ingredients: 500 g of gooseberries 1 litre of medium quality vodka 375 g of white granulated sugar for ordinary green gooseberries (less for red desert goose berries - 100 g and top up later if the mix is too tart) Instructions: Wash gooseberries, top and tail and discard any bruised fruit. Cut the gooseberries in half and place in either a large Kilner/Le Parfait jar or divide the gooseberriess between 2 (70 cl) saved gin bottles. I use a 1.5 litre gin bottle. Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with vodka to approx. 3 cm below the rim. Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least four months, we usually let steep for 6 months). Drain the liqueur through muslin after six months and freeze the discarded fruit to pep up dishes at a later date. Taste and add more sugar if necessary. Bottle the liqueur and store in a dark, dry place. |
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