1922 Home-Made Beverages and American Drinks by M E Steedman

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Home-made Beverages.

Gooseberry Cordial. Put a pint of fresh gooseberryjuice into a jar with a quart of good unsweetened gin, half an inch of bruised cinnamon, 4 cloves, a strip of lemon rind and f lb. crushed sugar candy. Cover closely and infuse for a month, shaking the jar occasionally, then filter and bottle. Gooseberry Ratafia. Bruise five pints of sound ripe gooseberries and put them into a large jar with an inch of bruised cinnamon, 2 blades of mace,2 oz. each of blanched and shredded bitter and sweet almonds, 3 lb. of crushed sugar candy and a gallon of good brandy. Cover the jar, infuse for 3 months, shaking frequently, then strain through filtering paper and store in airtight bottles. Boil a quart of topped and tailed gooseberries, a quart of water and thinly pared rind of alemon together for half an hour, then strain till clear, add the juice of the lemon and sugar to taste and serve cold. Gooseberry Wine. See recipe for Currant Wine. Grape Brandy. Pick some ripe sound grapes and three parts fill some wide-mouthed glass bottles with them, adding 2oz.crushed sugar candy to every pound of grapes. Fill up the bottles with good brandy, cork and seal them securely, and leave for 5 months, then strain and rebottle. Grape Wine. Take 20 lb. of grapes before they are fully ripe, put them into a clean tub with their stalks, and break them up thoroughly with a wooden mallet or pestle. Add 5 gallons of cold water, cover the tub, and leave for three days, stirring frequently, then strain and measure the liquid, allow 3J lb. of cane loaf sugar to every gallon. Gooseberry Syrup. See recipe for Cranberry Syrup. Gooseberry Vinegar. See recipe for Cranberry Vinegar. Gooseberry Water.