Cape Gooseberry Liqueur brings a sweet and tangy flavour profile. Here’s how to make Cape Gooseberry Liqueur with lemon balm for cocktails.
Cape Gooseberry Liqueur – Photo © Cocktails & Bars
Cape Gooseberry (Physalis peruviana) goes by many names. It’s also known as ground cherry, Incan berry, husk cherry and goldenberry. The shrub which is part of the physalis family grows about one metre high and produces orange berries encased in a paper lantern-like calyx. The berries are sweet and tangy and lend themselves to a range of culinary and cocktail uses such as this liqueur.
In our recipe for the liqueur, we’ve used berries grown in our very own edible garden, The Gourmantic Garden. The berries are paired with home-grown lemon balm, a lemon-scented herb related to the mint family. The herb brings brightness and acidity to the liqueur which can be used in a range of cocktails.
Note: In keeping with sustainability in the bar and reducing waste, the solids from the end process can be dehydrated and used as garnish. Alternatively, you end up with Cape Gooseberry jam which can be consumed on toast and in desserts.
Cape Gooseberry Liqueur Recipe
The recipe for the liqueur is now available in my 260+ page digital book, GROW YOUR OWN COCKTAIL GARDEN 1 Part Grow Guides, 1 Part Cocktails & a Dash of Flavour Pairing available as a digital download. Get your copy HERE.
Updated 26 June 2023
