As you can see from the photo I prefer to pick my dessert gooseberries when they are still not quite ripe.
In a couple of weeks time I’ll make a sweeter ripe red version.
I have tasted many of the commercial infused fruit vodkas on the market today and I much prefer our own, hands down.It was Gilbert who introduced me to gooseberry gin.He produced a battered old hip flask out of a hidden pocket in his fatigues. Served in shot glasses that have been sitting expectantly for an hour or so in the freezer, it is the queen of the taste of summer. Like raspberry vodka it incapsulates sunshine and the freshest waft of a perfect bright morning in a small glass. I have had a hardened Soho (London) producer helped to back seat of his car to be driven home, unable to face breakfast the next morning. But he adores gooseberry vodka – probably would have protected the bottle with a tribal roar if he’d been around back then.Top up with carbonated water, lots of ice and a sprig or two of fresh mint.
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