Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Cape gooseberry cocktail
- 500g cape gooseberries + extra, to garnish
- 250ml (1 cup) water
- 125ml (½ cup) castor sugar
- 125ml (½ cup) white rum
- 1L (4 cups) soda water
- fresh mint leaves, to garnish
In a medium pot placed over medium-high heat, bring the gooseberries, water and sugar to the boil. Cook until the sugar has dissolved and the gooseberries are soft, 5 – 10 minutes. Remove from heat. Using a stick blender, blitz until smooth. Strain out the solids and discard. Chill the juice for about 1 hour.
Divide the juice among 4 tall glasses, add the rum and top with the soda water. Garnish with the extra gooseberries and mint leaves.