Gooseberry & mint lemonade

• caster or granulated sugar↗250g g
• large lemons↗3

  plus more to serve

• gooseberry↗350g g

  topped and tailed, then halved

• mint↗

  leaves from 3 sprigs, plus extra to serve

• ice and sparkling water

  to serve

Step-by-step instructions

1. 1

   In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.

2. 2

   Add the zest, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the juices, then chill thoroughly.

3. 3

   To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon and mint.