Gooseberries in Rum with Lemon and Golden Balm

Clean the gooseberries, rinse and drain well.

Bring the vanilla pod, sugar, water, golden balm and lemon balm to a boil and steep for 10 minutes with the lid closed. Drain the tea and bring to the boil again. Add the gooseberries, bring to the boil briefly, weigh down with a plate and remove from the heat. Cool.

Lift the gooseberries out of the sugar juice with a slotted spoon and divide them evenly into the glasses, draining well. Boil the sugar juice for 15 min to a thick syrup, mix with rum when cooled and pour over the berries. Close the jars tightly and steep in a cool place for 2 months.

This pickled gooseberries can be further processed as a dessert by mixing the gooseberries with yogurt or half-whipped whipped cream. In addition berry sorbet or fresh berries.

Tip: Use a normal or light yogurt as needed!

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