- 50ml Hepple gin
- 25ml gooseberry syrup
- 20ml lemon juice
- 1/2 a large egg white
- Prep time 1.5 hrs including syrup
Put all the ingredients in a shaker and give it a shake without ice to froth up the egg white. Add ice, shake again. Strain into a glass and garnish with a borage flower or rose petal.
- 250g frozen gooseberries
- 150ml water
- 100g sugar
- 6 rose geranium leaves
Mix the gooseberries and sugar in a saucepan and leave to defrost a little. Crush the berries gently to release the juice, add water and heat until all the sugar is dissolved. Simmer for 5-10 mins. Take off the heat, add the geranium leaves and leave to cool. Strain and bottle.
Drink your Autumn Whitefield Lady!