Seed and rinse green, unripe gooseberries that have been gathered between the 10th and 15th of June. Place the berries in a glazed earthenware jug, separating the layers with cherry leaves and a little sorrel or spinach. Fill the pot with spirits, cover with a lid, and seal with dough. Set the pot for several hours in an oven that is as warm as when bread has just finished baking. The next day, remove the gooseberries [from the oven] and pour them into cold water and ice. After an hour, change the water and bring the berries to a boil. Pour off the boiling water and immediately pour the berries into fresh cold water with ice. Reboil and again plunge into cold water with ice. The ice water must be changed several times, each time keeping the berries in the water 10 or 15 minutes until they no longer smell of spirits. Turn the berries into a coarse sieve, and after the water has drained off, spread them out on a tablecloth. When they have dried, weigh them. For every lb of berries, use 2 lbs sugar and 1 glass water. Prepare a syrup from ¾ of the amount of sugar, boil thoroughly, remove the scum, and sprinkle the berries into the hot syrup. When the berries and syrup begin to boil, sprinkle on the remainder of the sugar. Let the mixture come to a rolling boil 3 times and finish cooking over a low fire. It is not bad to add a piece of vanilla to the syrup.