Gooseberry mojito compote with mint for the winter - 7 step by step recipes

Gooseberry compote called "Mojito" with mint has not yet been harvested for the winter, but it became popular thanks to the mojito cocktail, by analogy with which it was invented. The original Cuban mojito is made from mint leaves and rum, sugar and lime are also added there. We offer you 7 step-by-step recipes for non-alcoholic mojito, a delicious, refreshing compote with the addition of various ingredients, the main of which are mint and gooseberry. In the heat, crushed ice can be added to such a compote, as in a real cocktail.

Classic gooseberry mojito compote with mint for the winter

Cooking time: 1 hour.

Servings: 3 liters.

Gooseberry and mint mojito compote is recommended as an excellent refreshing drink in the heat, but it will not be superfluous in your pantry even in winter. People suffering from diabetes should know that this compote contains a lot of sugar, since gooseberries are sour berries. The recipe is designed for 1 can of three liters, but you can place the same amount of ingredients in smaller cans.

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  To prepare mojito compote with gooseberries for the winter, you need to sort out the gooseberries from the garbage, wash them and dry them with a colander. Then, if you want the berries to remain intact, they need to be chopped in 3-4 places using a toothpick. Punctures will prevent the berry skins from bursting from contact with boiling water. However, it is not necessary to prick the berries, the taste of the compote does not depend on this.
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  Wash and sterilize in advance over steam or in the oven for compote jars, and boil the lids for 5 minutes. Arrange the gooseberries in the jars.
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  In small jars, you will need 2-3 leaves of mint, washed and doused with boiling water beforehand. Add more mint in a large jar.
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  Pour boiling water over the jars to the top and leave to infuse for 15-20 minutes.
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  Pour granulated sugar into a saucepan.
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  Pour water from cans into the same place, then bring to a boil so that the sugar is completely dissolved.
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  Pour the hot syrup back into the gooseberry and mint jars.
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  Now you need to tightly seal the cans and turn them upside down. Wrap the jars of compote with something warm, let them cool completely, and then send them for long-term storage in a cool, dark room.

Bon Appetit!

Step-by-step recipe for making gooseberry mojito with lemon

Lemon will give the mojito with gooseberry citrus sourness and a pleasant, pale yellow hue, and in the end you will get a very tasty refreshing fruit and berry drink with a flavor of mint and lemon balm. The recipe is given for one three-liter can.

Ingredients:

• Gooseberries - 2.5-3 tbsp.
• Lemon - 1 pc.
• Sugar - 1.5-2 tbsp.
• Mint - 2-3 branches.
• Melissa - 1 sprig.
• Boiling water - how much will go into the jar.

Cooking process:

1. Wash jars and lids well and sterilize beforehand.
2. Gooseberries need to be sorted out, washed and filtered through a colander from the water.
3. Next, pour the gooseberries into the jars (one three-liter jar requires so many berries to reach its middle).
4. Then pour the sugar into the jars directly onto the berries.
5. Next, wash the lemon, cut into circles and put in jars. If you don't like the bitterness that lemon peel can give to compote, cut it off. But the seeds from the lemon must be removed without fail.
6. Then wash the green mint and lemon balm, pour over with boiling water, put in jars.
7. Pour the compote with boiling water up to the necks, let it stand for at least 15-20 minutes.
8. Pour the contents of the jars into a saucepan, boil and pour back into the jars.
9. Roll up the mojito compote for the winter tightly with lids, turn the cans upside down.
10. Wrap the cans of mojitos with something warm, let them cool, and then store the drink in a dark, cool place.

Bon Appetit!

How to make gooseberry mojito with orange and mint?

You can get a very tasty mojito if you replace lemon with orange, and instead of green gooseberries add red, which is much sweeter. By the way, if you don't like mint or lemon balm, it is not necessary to add them to the compote together, it is enough to add one of these fragrant spicy herbs. Prescription for 1 three-liter can.

Ingredients:

• Gooseberries - 2-3 tbsp.
• Sugar - 1.5-2 tbsp.
• Oranges - 1 pc.
• Mint - 2-3 branches.
• Melissa - 1-2 branches.
• Water - how much will go into the jar.

Cooking process:

1. Rinse jars and lids, sterilize.
2. Clean the gooseberries of debris, then rinse the berries, let the water drain through a colander.
3. Put the gooseberries in the jars (sometimes the gooseberries are blanched in boiling water for a couple of minutes, and then put in the jars, but you don't have to).
4. Rinse the orange well, cut into halves in circles, remove the seeds and peel if you are afraid that it will turn the compote bitter.
5. Pour sugar into jars with gooseberries, put chopped orange.
6. Top with rinsed and scalded mint and lemon balm.
7. Pour boiling water over the jars, let it brew for at least 15-25 minutes.
8. Then pour the syrup from the jars into a saucepan, boil and return to the jars.
9. Seal the cans tightly with lids so that they stand for more than one month and do not explode.
10. Turn the hot jars over onto the lids, wrap them tightly with something warm and let them cool completely, and then put the compote in a cool room for long-term storage.

Bon Appetit!

Delicious red gooseberry mojito compote

Red gooseberries are just the perfect berry for any compote because they are much sweeter than green gooseberries. Prepare a mojito with different gooseberries to make your conclusion, which compote you like best. Mojito recipe for 1 can of three liters.

Ingredients:

• Red gooseberry - 2.5-3 tbsp.
• Lemon or lime - 1 pc.
• Granulated sugar - 1 tbsp.
• Water - how much will go into the jar.
• Mint - 2-3 branches.

Cooking process:

1. Peel the gooseberries from debris, rinse, strain through a colander.
2. Rinse and sterilize jars and lids (boil lids for 5 minutes).
3. Pour the gooseberries into jars, put lime or lemon on top, cut into slices or into circles, removing the seeds.
4. Pour sugar into the jar.
5. Top with clean sprigs of mint and lemon balm of any kind.
6. Pour boiling water over the jars, adding to the top.
7. Let the jars stand for 15 minutes, pour the syrup into a saucepan, boil, pour it back into the jars.
8. Roll up the cans for the winter, turn them upside down, wrap them in a warm blanket and let them cool.
9. Store in your cellar, pantry, or any cool, dark room your mojito with gooseberries harvested for the winter.

Bon Appetit!

Green gooseberry mojito winter compote

Anyone can make a green gooseberry mojito, because no special efforts or skills are required to prepare this tasty and popular compote. When you open a can of mojito, dilute it with boiled water to taste and top it up with crushed ice. Prescription for 1 three-liter can.

Ingredients:

• Green gooseberries - 3 tbsp.
• Sugar - 2 tbsp.
• Boiling water - how much will go into the jar.
• Mint, lemon balm - a bunch.

Cooking process:

1. Sort the gooseberry berries well from the debris, rinse in running water, dry by throwing them in a colander.
2. Sterilize the jars and lids ahead of time.
3. Pour the gooseberries into the jars to the middle, top with sugar.
4. Add a bunch of washed mint and lemon balm (or one of these herbs) to the mojito.
5. Pour boiling water to the top of the jar so that the berries are infused and the sugar dissolves.
6. After 20 minutes, pour the syrup from the jars into a saucepan, bring to a boil, boil for a couple of minutes and pour back into the jars.
7. Now it remains to roll up the cans using a special key with lids (or wrap with screw caps).
8. Turn the cans over onto the lids, wrap them warmly, and let cool completely.
9. Then take the compote for storage in a dark and cool room.

Bon Appetit!

Simple and delicious gooseberry mojito with lime

In Cuba, the refreshing citrus fruit lime is certainly added to the mojito cocktail, since it grows in abundance there. It is not as easy to buy lime from us as lemon, however, if you can find it, then be sure to add it to the compote with gooseberries and mint in order to bring your homemade drink as close as possible to the original mojito cocktail. Prescription for 1 three-liter can.

Ingredients:

• Gooseberry - 3-4 tbsp.
• Lime - 0.5-1 w.
• Sugar - 2 tbsp.
• Mint - 3 sprigs.
• Water - how much will go into the jar.

Cooking process:

1. Rinse the container for compote well and sterilize over steam or in the oven, boil the lids.
2. Sort the berries, cleared of debris, rinse, pour into jars.
3. Pour sugar on the berries, put clean mint.
4. Boil water, pour into jars to the top.
5. Let the compote stand to steam the berries.
6. After 20-25 minutes, drain the syrup from the jars, boil, pour back into the jars.
7. Roll up the jars for the winter, turn them upside down and let them cool with a warm wrap.
8. Store the compote in a cool, dark place.

Bon Appetit!

Gooseberry compote with citric acid "Mojito"

Citric acid is a very affordable ingredient, it is sometimes added to compotes because it is an excellent preservative, and also gives them a light citrus flavor. In this version of the compote, citric acid replaces natural lemon and goes well with mint and gooseberries. Recipe for 1 can of three liters.

Ingredients:

• Gooseberry - 3 tbsp.
• Sugar - 1.5-2 tbsp.
• Mint sprigs - 2-3 pcs.
• Citric acid - 0.5 tsp
• Water - how much will go into the jar.

Cooking process:

1. In clean, sterilized jars, put the gooseberries, which you should have already sorted out from garbage, rinsed and dried in a colander.
2. Add sugar, citric acid and fresh mint (lemon balm is also possible).
3. Pour boiling water over the jars, let them stand for at least 20-25 minutes.
4. Then pour the syrup into a saucepan, boil, return to the jars.
5. Roll up (or screw up) the jars tightly for the winter, turn them upside down, wrap them in something warm, and let them cool completely.
6. Store the mojito in a cool place, dilute to taste with drinking water and add crushed ice before use.

Bon Appetit!