Elderflower & Gooseberry Compote

Recipe by Luke Jefford

Using our elderflower syrup, a simple & tangy compote that pairs well sweet desserts. Depending on your pallette, you may decide it needs a little more sugar.

Ingredients

• 250g Gooseberries (+ extra 150g)

• 150g Elderfower syrup

• 1/2 Lime sliced

• 1 Cinnamon stick

• 1 Star anise

Method

Step 1

Heat the syrup, 250g gooseberries, lime, cinnamon & anise, gently in a pan for 10 minutes.

Step 2

Remove the lime, star anise & cinnamon & puree in a blender.

Step 3

With your hands, crush the remaining 150g of gooseberries until looking rustic. Place in a kitchen towel and squeeze out any liquid.

Step 4

Add in to the puree. Simples.