Gooseberry Fizz
Once popular in gardens located in cooler climates, gooseberries have become less common in an age of supermarkets. As the first soft fruit to be usable in cottage gardens of old in the United Kingdom, they have been cultivated in those lands since the 15th century.
Native to northern latitudes of both Europe and North America, the European variety was banned in the USA for years due to being a host of a disease that affects white pine trees, a valuable resource. The plant is now allowed in most states, but still not all.
A wide variety of colours when ripe, gooseberries can be used when both still unripe and ripe. The berry is sour when not yet ripe, and still tart even when ripe, with a thicker skin and crisp texture. The refreshing berry is called a wineberry in some places, as it apparently makes a lovely wine.
In food, the gooseberry is often cooked with sugar for desserts, but it’s tartness also lends itself as a condiment for fish and meat, similar to cranberries.
The drink
In Gooseberry Fizz, a recipe from The Cocktail Balance 2.0, gooseberry and verjuice provide the acidic note, Paragon Timur Berry cordial provides a touch of sweetness, and Toison Zero the base for a refreshing non-alcoholic drink. Carbonated to fizz it up, Gooseberry Fizz is perfect for these hot summer days.
GOOSEBERRY VERJUICE
300 g Gooseberry Juice
700g Verjuice
Juice fresh gooseberries, ideally in a slow juicer. Mix the gooseberry juice with verjuice and filter through a cheesecloth.
To pasteurize the gooseberry verjuice, pour the liquid into an open jar and put it into the water bath of a sous-videset-up. Set the temperature to 70°C and turn the sous-vide on. Once the juice reaches 70°C, maintain this temperature for 1 minute. Do not let the temperature drop below 70°C during this time to ensure that any harmful bacteria or microorganisms are killed.
After the juice has been pasteurized for 1 minute, remove the jar from the heat and let it cool to room temperature. Pour the mixture into sterilized bottles, cap, and store in the refrigerator. For longer storage, you can freeze the juice, leaving enough space for expansion in the container or bag.
PRESERVED GOOSEBERRY (IN SYRUP)
1000 g Gooseberries
500 g Sugar
250 g Filtered Water
Optional Spices- Cinnamon Stick or Star Anise
Wash the gooseberries thoroughly. In a large pot, combine the sugar, water, and optional spices. Stir occasionally over medium heat until the sugar is fully dissolved. Add the gooseberries to the syrup. Simmer the berries gently until they are just tender. Cooking time will vary but may take longer than you think due to the thick skin of the gooseberries —maybe 25–30 minutes. Test the berries as they cook. Use a fine strainer to carefully remove the cooked fruit and transfer into sterilized jars, leaving about 2 centimeters of space from the top. Once all the fruit is packed into the jars, pour the hot syrup over it to cover it completely.
Ensure that the fruit is fully submerged in the syrup but still leave about 2 centimeters of headspace at the top of the jar. Wipe the rims of the jars clean, place the lids on the jars and screw the bands on until they are tight. To extend the shelf life, place the closed jars in a large pot of boiling water, making sure they are fully submerged and process for about 10 minutes. Carefully remove the jars from the water bath using tongs and place them on a towel to cool. You should hear a popping sound as the jars seal.
Check the seals after cooling. Store jars in a cool, dark place.
GOOSEBERRY FIZZ (NON-ALCOHOLIC)
30 ml Toison Zero
25 ml Gooseberry Verjuice
15 ml Paragon Timur Berry
60 ml Filtered Water
METHOD: Carbonate at 45psi and serve over ice block
GARNISH: Preserved Gooseberry (optional)
GLASSWARE: Eva Polgary
