Muscat Syrup

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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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/500ml water. Cook until soft, then add 2¾lb/1.25kg sugar 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.

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