Gooseberry juice can easily be produced with a juicer or in a saucepan. In all cases, you will achieve a high juice yield which, if properly preserved, can be stored over the winter.
Gooseberry Juice in a Saucepan
Juicing in a saucepan is similar to using a steam juicer. The heat breaks down the outer skin of the berries and the juice so that it may be processed further.
- Wash the gooseberries thoroughly
- In a large pot, add the berries and some water (about 20% of the weight of the berries)
- Close the pot and cook for about half an hour until a thick paste is formed
- Let the fruit pulp cool down
- Put a sieve on a large bowl and place a fine cotton cloth in it
- Add the berries in little by little and squeeze out the juice
- The juice can be drunk immediately, although It may be necessary to sweeten it a little
- If you want to bottle the juice, boil the juice again and pour the hot liquid into sterile bottles with a clip-on cap
Gooseberry Juice in a Juicer
- Place the washed gooseberries in the fruit basket of the juicer
- If you want a sweeter juice, add a layer of sugar
- Put the fruit basket on the filled water container, close the juicer and heat it up
- When the water boils, the berries burst and release their juice
- Pour the hot juice from the drain tube into sterile bottles with a clip-on cap
Gooseberry Juice in a Slow Juicer.
A slow juicer usually extracts the juice with a screw press. The pressing process is slow and gentle so no oxygen is added into the juice. Cold pressing keeps all vitamins in the juice. The berry remains fall into a separate container and can be disposed of in your compost.
If the juice is to be preserved, it must be heated and bottled hot.