Ingredients
- a pound of sugar stirred well
Directions
1
Gather the grapes when they are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much boiling water as the kettle will hold. Set it over a brisk fire, and keep it scalding hot till all the grapes have burst. Then take them off, press out and strain the liquor, and allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the juice; then put them together into a clean kettle, and boil and skim them for ten minutes, or till the scum ceases to rise. When cold, bottle it; first putting into each bottle a jill of brandy. Seal the bottles, and keep them in a warm closet.
2
You may make gooseberry shrub in this manner.
By Eliza Leslie ·
Recipe sourced from
gutenberg