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Whitley Neill Gooseberry Gin, 70 cl

£9.9£99Clearance
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Well, that seems to be a controversial issue when it comes to making gooseberry gin. There are recipes instructing you to let it steep for 4 to 6 months and there are other people who only steep the berries for 2 weeks. For some reason this post has been verrrrrrrrrrrry popular over the past week or so. Maybe it’s down to the hot weather in this corner of Europe. If you’ve given the recipe a go or tried someone else’s gooseberry gin, do tell us how you got on. Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread While some of you might feel you’re past the age of day drinking, nothing stops you from having one of these on a sunny day for brunch with some friends and family.

Whitley Neill Gooseberry Gin | Inspired by rural England

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling Veronica on Working hard on the cottage Oh ... only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Iy's such a special pl… And that leads us onto our good friends at The Spirit of Harrogate, who have developed some amazing, flavoured Slingsby Gins. Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen… If you have made ‘clean’ gooseberry gin - without any added sugar - then you’ll probably want to pair your homemade tipple with a mixer; we love an elderflower tonic water, as the delicate sweetness really complements the tart flavour of the gooseberries.

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However, once you’re into July or August, the gooseberries are a little more mature, softer and sweeter - easier to eat just as they are. Make up a batch of cherry gin to drink neat, mix with tonic, or try with sparkling water and a slice of lemon for a refreshing alternative to a G&T The Irish summer so far this year has been short. Shorter than the Seven Dwarves, wetter than a factory floor in one of those Safety At Work commercials, and surprisingly cold and gusty this past week. This particular jar was started on 24 July 2015 It might be filtered and bottled at about Easter next year

Gooseberry gin recipe | BBC Good Food

Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding Use a basic, cheap gin. The gooseberries will do the flavouring work, with the gin acting as a flavour carrier. Place in a dark cool place like a cupboard. Stir every day during the first week or until the sugar dissolves. There has been no summer so far this year in England. May, June and so far in July has been the wettest time since records were started over a hundred years ago. In fact it is raining right now as though it hasn’t rained for a month — simply tippling it down. In an old barn, converted for the purpose, we have spent countless hours adapting our family recipe to new flavours and concoctions, made using the finest ingredients sourced from far and wide.

Occasions

In terms of the base gin to use, we wouldn’t recommend using any of the beautiful craft gins you’ll find in our Gin of the Month boxes, for example, as you won’t be able to taste any of the beautiful, delicate botanicals. A good quality, neutral London Dry Gin from the shops will work just fine. You could also pop the berries into the freezer for a few hours or overnight, then defrost - this will cause the skins to burst, achieving the same result.)

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