I had came across gooseberries in a lot of Western dining. Gooseberries are often used to garnish dessert. I have never try to eat them before.
Ian encouraged us to try one if we have never eaten one before. They are really sweet and nice when they are ripened. The left over gooseberries seemed to disappear from the bowl as many cant stop munching it.
The gooseberries can be eaten with plain yogurt. As for the lavender syrup, you can add it to soda pop to have a lavender infused soda pop.
As usual, Ian did not provide the exact amount of ingredients for this recipe.
Source: Ian Lai
Any large pot can be a canner. Just ensure that the pot is tall enough to hold water at least 2.5cm/1 inch deeper than your tallest jar. Place a cooling rack on the bottom of the pot, to raise the jars off the surface (helps to avoid excessive agitation). You can make a canning rack by tying a few old jar rings together with twist ties or twine. Otherwise, line the bottom of the canner with towels.
Wash with hot, soapy water, rinsing well. Inspect jars, and discard any with nicks. chips, or scratches, as these flaws can cause breakage. Set the jars into your canner, fill with water, and bring to simmering. Do not boil. Keep warm until ready to fill.
Wash with hot, soapy water, rinsing well. Heat the seals in hot, not boiling water, for 5 minutes. Rings do not need to be heated. When using, remove, remove lids from hot water using a non-metallic device, rubber gloves, or a magnetic stick. Avoid using any tools which may scratch or nick the sealing compound or the inside liner of the lid.