Gooseberry Gin
Home Distilling,  Infused Gins

Gooseberry Gin

The Taste of Early Summer in a Glass


Nature is so clever at pairing flavours together and letting them conveniently ripen at the same time. Gooseberries and elderflower do just that, ripening in early summer while the garden and countryside is still fresh light green, before the dusty days of summer.

Homemade gooseberry gin is so simple and very rewarding to make with a good clean taste of early summer in a glass.

I grow my own gooseberries. My one small gooseberry bush, bought as a sad specimen from a garden centre’s bargain bench, unfailingly yields a full colander every year. Some of these go into baking, another passion of mine, and some to make homemade gooseberry gin.

Homemade gooseberry gin and homemade elderflower syrup form the basis of 3 delicious gooseberry gin cocktails, combining the delicate flavour of elderflower with the freshness of gooseberry. Try them. It’s easier than you think to make. And rewarding to sit back and sip your own concoctions.



Making Homemade Gooseberry Gin


Surprisingly this gin doesn’t turn out green. I think I was rather disappointed when I first made it. I was hoping for pale chartreuse. But sadly the gin was clear.

The flavour though was clean fresh gooseberry. Who would think that juniper and gooseberries would pair so well together?



Making gooseberry gin




Scale up the quantities if required.

  • 250 ml London Dry Gin
  • 100 g gooseberries



Tip: use a good supermarket gin for this recipe. The balance of juniper will be just right. Save your expensive craft gin for a G&T. The botanical kick will knock out the delicate flavour of gooseberry.



Making gooseberry gin



  1. Clean the gooseberries. Top and tail them if you wish.
  2. Cut them in half and put in a clean Kilner jar together with the gin.
  3. Leave for a week or two. No longer. Alcohol is an excellent solvent. The gooseberries are a soft fruit and cut open they will infuse into the gin in no time. It really isn’t necessary to steep them for months. You just want to steep them long enough to extract all the flavour.
  4. And then get on to mixing your cocktails!

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