No. 3356 — Gooseberry Juice Resembling Lemon Juice
English historical translation of Molokhovets recipe No. 3356 from the 1901 Russian cookbook, retaining original methods and measures.
Around 15 June gather green gooseberries, clean and pound well in a wooden mortar. Press out the juice and pour into a large jar or bottle.
Add 2–3 lemons cut into seedless slices, tie tightly with cloth and place in the sun at a window or even outdoors in the garden for 12–14 days.
Once settled, carefully decant the clear juice, strain and bottle with 1 or 2 lemon slices or some zest in each bottle. Cork, seal with resin and store inverted in dry sand.
The author claims the juice keeps for two or three years and improves with age until nearly indistinguishable from lemon juice. It is used for jelly with a little water and optional lemon juice, or in dishes instead of vinegar.