Elderflower Gooseberry Vodka Recipes
ELDERFLOWER & GOOSEBERRY VODKA
Add a shot of this fruity, fragrant infused vodka to a cocktail or serve simply with lemonade or tonic water
Provided by Emily Kydd
Categories Cocktails, Drink
Time 1h
Yield makes 700ml
Number Of Ingredients 5
Steps:
- Divide the gooseberries between two 1-litre jars and very lightly bruise with the handle of a wooden spoon. Add the flowers, top with the lemon peel and pour over the vodka. Submerge the elderflowers with a circle of baking parchment and seal with a lid. Leave to infuse for at least 48 hrs or up to 1 week.
- Once infused, line a sieve with kitchen paper and set over a large bowl. Pour in the vodka, then discard the strained berries and flowers.
- Tip the sugar into a pan with 350ml water and gently heat until the sugar has dissolved. Turn up the heat, bring to a simmer and cook until syrupy and reduced by half - about 10 mins. Cool to room temperature, then add 100ml to the elderflower liquor. Stir well and taste, adding more until you are happy with the sweetness.
- Decant the vodka into bottles and store in a cool, dark place. It will keep for years, but the flavour will diminish after a year.
Nutrition Facts : Calories 70 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar
GOOSEBERRY AND ELDERFLOWER ICE CREAM
Gooseberry and Elderflower may be a very British thing, but it's such a fabulous combination of flavours that it deserves to be known wider. The tart flavour of gooseberries, tempered by Elderflower Cordial, makes this dessert a wonderful contrast to rich main courses and a fantastic way to finish off a special meal. By way of example , I used frozen gooseberries (picked ourselves) to make this for Christmas day 2005; the flavours evoked welcome memories of summer sun. This recipe comes from "Leith's Vegetarian Bible", cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
- Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
- When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
- NOTE: allow the ice cream to soften for 10 minutes before serving.
- The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I'll leave the choice up to you, but of course it will increase the preparation involved.
Nutrition Facts : Calories 411.1, Fat 28, SaturatedFat 17.1, Cholesterol 101.3, Sodium 29.7, Carbohydrate 41, Fiber 4.8, Sugar 27.5, Protein 2.5
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