Gooseberry Syrup
User Reviews
5
Gooseberry Syrup
Description
The Gooseberry Syrup recipe begins with washing and boiling either 8 cups of Sierra gooseberries or about 5 cups of smaller gooseberries in enough water to barely cover them. After a brief boil, the berries are crushed with a potato masher to release their pulp and juice, taking care not to use a blender which can shred the spines and make straining difficult.
After steeping until cooled, the mixture is strained through a fine mesh strainer to remove solids, then left overnight in the refrigerator to allow sediment to settle. The syrup is strained a second time using a paper towel in the strainer to achieve clarity. The resulting juice is then sweetened with about 3 cups of sugar or honey to make a tart and sweet syrup.
This syrup captures the characteristic tartness and floral notes of gooseberries and can be used for drinks, desserts, or as a flavoring ingredient. It has a vibrant color ranging from red to purple depending on the ripeness of the fruit used, and its preparation ensures a smooth, clear liquid free from unwanted textures.
Ingredients
- 8 cups Sierra gooseberry or 5 cups smaller gooseberries
- water about 1 quart, Enough to cover
- 3 cups sugar or honey
Instructions
- Wash your berries well and put the Sierra gooseberries into a large pot. This seems like a lot, but they are large and very spiky, so they take up more space than other gooseberries. If you have regular gooseberries -- wild or domestic -- only use 5 to 6 cups. Barely cover the berries with water, cover the pot and bring to a boil.
- Boil for 2 to 3 minutes. Turn off the heat and, using a potato masher, crush the berries to a pulp. Do not use a blender, food processor or immersion blender! If you do, you will merely make the nasty spikes smaller and harder to remove later.
- Let this steep, covered, until it gets to room temperature, then pour everything through a fine-meshed strainer into a container and let it sit overnight in the fridge. The sediment at the bottom will be tan, the juice varying degrees of red or purple -- if you are using ripe gooseberries.
- Strain again through a fine-meshed strainer with a piece of paper towel set inside. This will leave you with clear juice. This juice will store in the fridge for a week or so, as-is. Or you can heat the gooseberry juice with an equal volume of sugar and make gooseberry syrup. The syrup lasts months in the fridge. As for the sediment, taste it. If it is not too gritty, you can mix it with a thickener like tapioca and make it into a pie filling.
Notes
- Preparation time excludes the overnight steeping period needed for proper flavor development and sediment settling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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