Gather ripe gooseberries around June 15. Clean the berries, pound them thoroughly in a wooden mortar, squeeze the juice from the berries, and pour it into a large jar or carboy. Add 2–3 lemons, sliced and seeded, wrap the carboy tightly with a cloth, and place in a sunny window or even in the garden in the open air for 12 or 14 days. After the liquid has settled, carefully decant the clear juice, strain, and bottle, adding 1–2 lemon slices or the zest from a lemon to each bottle. Cork, seal, and overturn the bottles with their necks buried in dry sand. This juice will keep 2–3 years, and the longer it stands, the better it becomes, until finally it is barely distinguishable from lemon juice. It is good to prepare jelly from this juice, after adding a little water and, if desired, lemon juice. Also, it may be added to dishes in place of vinegar.