The bitterness of the lemon juice compliments the flavours perfectly to balance the drink for ultimate consumer pleasure. Ingredients Gather up your gooseberries. Don’t fret if a leaf or two sneaks into the mix. And no need to “top and tail” each berry. Why has this happened? Well, craft gin is relatively easy to make meaning an awful lot of distilleries have popped up not just here in the UK but globally.

Whitley Neill Gooseberry Gin | Inspired by rural England

Just got my red currunt gine under way last week and I have some 4kg of Gooseberries just from two bushes ( in their second year) which I thought was good. So i shall try the gooseberry gin and it should be a welcome addition to next summer! The longer you leave it, the deeper and richer the flavour will become, so you could even leave it for a couple of months (so long as it stays nice and cool) and drink it in the early autumn!

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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.

Gooseberry and Gin Jam | Foodie Quine - Edible Scottish Gooseberry and Gin Jam | Foodie Quine - Edible Scottish

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. Making gooseberry gin is quite like making sloe gin. I prefer the dark “dessert” variety that ripen to a red wine colour in late July or August. Believe it or not they have a natural sweet intensity – unlike the usual tarty green unripe things you come across right now – so they’ll need far less sugar.Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US? 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.) Walk into any supermarket and you will be greeted with a huge array of different colours and flavours from all over the world. Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g…