Delicious gooseberry syrup - homemade recipe

Many people remember how, as children, we were tasked with plucking the tails of berries. It was long and terribly boring. But don’t torture anyone and leave the ponytails in place. Just wash the berries and remove the leaves.

For 1 kg of gooseberries:

• 1.5 kg sugar;
• 0.5 liters of water;
• 1 tsp citric acid.

Twist the gooseberries through a meat grinder, or chop with a blender.

Drain the mixture into a saucepan, add water and place the saucepan on the stove. After boiling, turn down the gas and cook the gooseberries for 20-30 minutes.

Now cool the gooseberries and strain. It is better to do this in two stages - at the first stage, large seeds, skins and tails are removed, at the second - smaller particles.

Although, you don’t have to strain the second time, but with two strainings, the syrup will be more transparent.

Set the pomace aside and do not throw it away. Mix them with sugar and make pastille out of them. This is also very tasty and healthy.

Pour the strained juice back into the pan, add sugar and cook the syrup.

When the syrup reaches the desired thickness, add citric acid to it. Gooseberries are very susceptible to fermentation, so take care of the sterility of the container into which you will pour the syrup.

Also, gooseberry syrup should be stored in the refrigerator, or in a cool place, with a similar temperature regime and for no more than 12 months.

Why gooseberries are so good and what can be prepared from them, look at the video: