Measure the Amarula Vegan, Green Curaçao and gooseberry syrup into a blender. Grate in the lime zest. Top with crushed ice. Blend until you have a slushy consistency. Pour into a glass and decorate with the gooseberry crisp. Serve with a spoon and a straw. (For a quick version, swap the gooseberry syrup for elderflower cordial.) *Gooseberry syrup:* Halve all the gooseberries. Place the halved gooseberries in a jar with a lid and cover with granulated sugar. Leave for a couple of days until all the sugar has dissolved. Stir, then strain off the sweet syrup. Blend the remaining gooseberries and spread them out on a baking tray. Leave to dry in the oven at about 70 degrees overnight.