Recipe for gooseberry tincture

1 l spirit 50%

• 1 kg gooseberries
• Piece of ginger root
• Half a vanilla stick
• 0,3 kg sugar (may be replaced by honey)

Clean the ripe gooseberries from the stalks and peduncles. Wash and dry. Putting the fruit into a large jar, crush them but do not crush (the point is to let the gooseberry flesh "leave" the skin). Pour the spirit, add spices and leave in a dark, cool place for 2-3 weeks. After this time, pour off the liquor. Cover the fruit with sugar for about a week (shake the container to dissolve the sugar). Then, squeeze the syrup from the fruit and combine it with the previously obtained spirit tincture. Pour the filtered liqueur into bottles. Gooseberry cider should mature for at least a month in a dark room.

Gooseberry soup made from the fruit alone has a weak aroma, so adding spices is rather necessary.