Gooseberry Gin Fool

(serves 8-12)

1.5kg gooseberries, washed and trimmed
150ml Juniper Green Organic Gin
150ml cold water
350gm caster sugar
300ml double or whipping cream

300ml single cream
1tsp cornflour
2tbs soft brown sugar
4 egg yolks

Put the gooseberries into a clean saucepan with the organic gin, water and sugar and cook slowly until quite soft. Pass through a sieve or liquidize then pass through a sieve, the latter makes the serving easier. Leave to cool.
Meanwhile make the custard. Mix 2tbs of the single cream wit the cornflour and soft brown sugar in a bowl. Bring the balance of the single cream to the boil and add it to the cornflour, mixing and beating well.
Return to the saucepan and beat in the egg yolks. Cook over a low heat, stirring constantly with a wooden spoon until the custard is thick and smooth. Strain and set the custard aside to cool.
Combine the custard with the fruit puree. Start beating up the double cream and adding to the soft mixture a little at a time. Beat until light then spoon into serving glasses or dishes.

Variation: For a rhubarb organic gin fool substitute rhubarb for the gooseberries. Cut it up into 5-7.5cm pieces before cooking until soft.

Lemon Posset

(serves 8)

600ml double or whipping cream
4tbs icing sugar
Juice and finely grated rind of 2 lemons
150ml Juniper Green Organic Gin
2 egg whites

Beat the cream with icing sugar until quite thick and then beat in the rind and juice of the lemons and the Juniper Green Organic Gin. Make sure you beat these liquids in slowly, a little at a time, otherwise it will be difficult to whip your cream back to a thick consistency.
Beat up the egg whites in a separate metal bowl until dry and fold them into the cream.
Spoon out into glasses and leave to chill. Serve with small individual sponge cakes.

Can also be made using limes and UK5 Organic Vodka.

Fresh Oranges and Kiwis in Gin

2 kiwi fruits not over-ripe
4 medium size oranges
pint water
2oz sugar
1tsp juniper berries, lightly crushed
to pint Juniper Green Organic Gin

Peel and slice the fruits. Make a sugar syrup with the water and sugar, then boil for 5 minutes with some strips of orange peel and the berries. Remove the peel and the berries, add the fruit slices and heat until just boiling.
Arrange fruit in a sterilised 1lb (1/2kg) size jar leaving an inch headspace. Add syrup to half-way up the jar, and top up with Juniper Green Organic Gin. Make sure the fruit is well submerged beneath the liquor; if not, top up with extra Juniper Green Organic Gin. Release any air bubbles down the sides with a thin skewer. Seal and store for at least a fortnight before using.
Ingredients will make one 1lb jar.