Elderflower Gooseberry Vodka Recipes

ELDERFLOWER & GOOSEBERRY VODKA

Elderflower & gooseberry vodka image

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

Ingredients

300g gooseberries
20 elderflowers heads, flowers picked and stalks discarded
few strips lemon peel
700ml bottle good-quality vodka
350g golden caster sugar

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 Ice Cream image

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

Ingredients

450 g gooseberries (fresh or frozen)
2 tablespoons water
110 g caster sugar (superfine sugar)
70 ml elderflower cordial
290 ml double cream (heavy cream)

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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