There isn’t too much time left for fun summer picnics. Let this gooseberry lemonade inspire you to prepare a delicious spread.

MAKES 1.8 L // COOKING TIME 20 min

INGREDIENTS
For the gooseberry lemonade
4 lemons, juiced
4 tbsp honey
⅔  cup gooseberries
8 mint sprigs
To serve
1.5 L sparkling water
3 cup gooseberries
1 lemon, sliced

METHOD
For the gooseberry lemonade
1. Blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.
To serve
1. Mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Can’t get enough of the summer fruit? Add these gooseberry toasties to your picnic menu.

The post Gooseberry lemonade for your next picnic appeared first on MyKitchen.

To finish off our trio of gooseberry brekkies, we thought we’d treat you to the recipe for these divine gooseberry toasties. And if you’re feeling fancy, swap the mozzarella out for Camembert or Brie!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
150g mozzarella, sliced
4 slices seed bread
⅓ cup gooseberries
1 tbsp honey
2 tbsp chopped mint
1 tsp sugar

METHOD
1. Arrange the mozzarella over 2 slices of seed bread. Scatter with gooseberries, drizzle with honey and sandwich closed.
2. Toast until the cheese has melted, brushing oil or melted butter over the outside for extra toastiness.
3. Stir together the mint and sugar and sprinkle over the still-hot sandwiches.

And don’t forget to check out our other gooseberry breakfasts in a dash here:

Gooseberry omelettes

Stewed gooseberry and coconut porridge

The post Gooseberry toasties appeared first on MyKitchen.

Add some freshness to your cooked summer breakfasts with seasonal fruit. We are loving the gooseberry trend and we’re putting them in everything, including this hearty coconut porridge.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup gooseberries
¼ cup sugar
½ cup oats
1 cup milk
2 tbsp grated coconut

METHOD
1. Heat the gooseberries and sugar in a pan over a low heat. Stir continuously until jammy, about 10 minutes.
2. Cook the oats in the milk until soft and creamy, or to your liking.
3. Serve the porridge topped with coconut and stewed gooseberries.

The post Stewed gooseberry and coconut porridge appeared first on MyKitchen.

These beautiful little berries are hot on trend in South Africa at the moment, and we know you’ve all seen them at your local supermarkets. The next time you’re there, grab a punnet and try out our flavourful gooseberry omelettes.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
3 eggs
3 tbsp milk
½ cup gooseberries
3 tbsp yoghurt
1 tbsp cinnamon
1 tbsp sugar

METHOD
1. Preheat the grill.
2. Whisk together the eggs and milk.
3. Melt a little butter in a pan. Pour in the egg mixture and cook until it is set on top.
4. Place under the grill until fully set and slightly puffed up.
5. Serve with the gooseberries, yoghurt, cinnamon and sugar.

The post Gooseberry omelettes appeared first on MyKitchen.