Mint and Gooseberry Sauce

It's best to take unripe gooseberries and muscat wine.

Place the gooseberries in a heavy-bottomed saucepan with cold water, half the sugar, and wine.

Bring to a boil, then reduce the heat and simmer at a bubbling boil, uncovered, for 10 minutes or until the berries soften.

Transfer to a blender and puree.

Add the remaining powder or more to taste.

Let it cool.

Before serving, mix chopped mint into the sauce and season to taste.