This syrup should be made when gooseberries and elderflowers coincide and can be used for flavouring fruit cups with its scented muscat flavour. Use 3lb/1.5kg gooseberries with 1pint/500mlwater. Cook until soft, then add 2¾lb/1.25kgsugar and bring to the boil. Infuse 8 elderflower heads for 10 minutes, strain through muslin, bottle and sterilize. The gooseberries can be used for a purée or fool.