Gooseberry and Elderflower Syrup II is a traditional British recipe for an alternate method of making a syrup out of gooseberries and elderflowers that can be used as a cordial or as a flavour base for other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry and Elderflower Syrup II.
Combine the sugar and water in a pan, heat gently until all the sugar has dissolved then add the gooseberries. Bring the mixture to a simmer then cook very gently for about 10 minutes. Wash the elderflowers, tie in a muslin bag and add to the gooseberry mix. Continue cooking for about 20 minutes, until the mixture is well infused with elderflower flavour.
Turn the resultant mixture into a fine-meshed sieve and set aside to drain thoroughly. Strain the pulp once more through a piece of muslin and combine with the original liquid. Pour the syrup into bottles and cap tightly. Place in a bath of boiling water and sterilize by boiling for 10 minutes. Store in a cool cupboard until needed. The left-over gooseberry pulp can be used for gooseberry fools, gooseberry cheeses and fruit pies.
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