A berry from India that is nutritious and rich in vitamins and antioxidant and polyphenolics. In India it is also called as Amla. Since it has vitamin C more than 20 times than that of orange, this is one of the fruits that is best turned into wine and used all year long.

Recipe Servings : Makes 4 litres of wine
Preparation Time : 2 hours
Cuisine : All


How to Make Gooseberry Wine

  1. Boil three litres of water in a large pot. Then leave to cool.
  2. Take a well washed, and completely dried and wiped porcelain or glass pot that has a lid.
  3. Pour the boiled and cooled water into the pot.
  4. Wash and pat dry all the gooseberries. Cut the gooseberries along its wedges and remove the seed.
  5. Place all the gooseberry flesh into the pot.
  6. Add the rest of the ingredients and stir well.
  7. Keep covered with the lid.
  8. For one week, you need to open the lid- once a day and stir with a long wooden spoon.
  9. Then tightly cover the lid and wrap the top portion with a thick cotton or muslin cloth.
  10. Again, for one week, just shake the pot in a steady circular clockwise motion- without opening the lid.
  11. Leave it to rest for a month in a place with no disturbance and that which is free from dust.
  12. After one month, open and strain the liquid into a large bowl. To strain, pour the liquid gooseberry mix through a muslin cloth.
  13. Pour into sterilised glass bottles and serve as required.


Best if kept untouched and undisturbed in the glass or porcelain pot for a year or so. It matures well and gives a body to the wine. Overtime this will look like classic white wine.

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