9 Ib. hard green gooseberries

Campden tablet

4 oz. raisins

2 1/2 Ib sugar

I gallon water

Johannisberger yeast

Pectozyme

Nutrient

Top, tail and wash the gooseberries add the chopped raisins and pour the boiling water over them. When' cool, crush the berries with your hands without breaking the pips. Add the pectozyme and the crushed Campden tablet, cover and soak for three days, strain and press, stir in the sugar, nutrient and fermenting yeast.

This also makes a superb table wine, light and delicate yet well balanced and thoroughly enjoyable. It often takes two years to mature, though.