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Drink

Pearl Gooseberry Wine

A wine made from bruised pearl gooseberries, sugar, and isinglass, aged for three months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pearl Gooseberry Wine

Ingredients

Directions

Prepare the juice

  1. Bruise the gooseberries and let them stand overnight.

  2. The next morning, press or squeeze them dry.

  3. Allow the juice to settle for 7-8 hours.

  4. Pour off the clear juice from the sediment.

Sweeten and bottle

  1. For every 3 pints of juice, add 1 pound of double-refined sugar and a piece of isinglass.

  2. Stir well and bottle after 3 months, adding a lump of sugar to each bottle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Best pearl gooseberries
Provide the fruit juice that forms the base of the wine.
Double-refined sugar
Sweetens the wine and feeds fermentation, adding body to the finished drink.
Isinglass
Clarifies the wine by helping suspended particles settle out, leaving it clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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