Honeyed Gooseberry + Marjoram Blossom Lemonade
Serves: serves 6
  • 2 cups Gooseberries, washed (de-stemming is not necessary)
  • 1 cup Water
  • ⅔ cup Fresh Lemon Juice
  • ¾ cup Raw Honey
  • ½ cup Marjoram Blossoms (or other herb blossom), broken into smaller bunches
  • Water
  • Ice
  1. Place the gooseberries, water, and lemon juice in a saucepan and bring to a boil over medium/high heat. Reduce the heat to a simmer and let cook for another 10 minutes, until the berries are soft and liquid has reduced somewhat.
  2. Pour the mixture into a fine mesh strainer (place a bowl underneath) and press on the solids until all liquid is extracted from the berries and has collected in the bowl. Discard solids.
  3. Let the gooseberry lemon mixture cool for 10 minutes. Add the honey to the mixture and whisk in until fully combined. Pour into an airtight container, add the marjoram blossoms, cover with lid and give a good shake to distribute blossoms. Refrigerate overnight for best flavor.
  5. Pour the lemonade base into a pitcher and stir in cold water, tasting as you go, until desired strength is achieved.
  6. Serve over ice.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/07/20/honeyed-gooseberry-marjoram-blossom-lemonade/