Gooseberry mojito for the winter with mint and lemon

Compote Mojito from gooseberries with mint and lemon not so long ago was not prepared 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, with sugar and lime added. We offer you 7 step-by-step recipes for a non-alcoholic mojito, a delicious, refreshing compote with the addition of various ingredients, the main ones being mint and gooseberries. In hot weather, crushed ice can be added to this compote, just like in a real cocktail.

Classic mojito compote of gooseberries and mint for the winter

Gooseberry and mint mojito compote is recommended as an excellent refreshing drink in the heat, but it will not be out of place in your pantry in winter either. People suffering from diabetes should know that this compote contains quite a lot of sugar, since gooseberries are an acidic berry. The recipe is designed for 1 three-liter jar, but you can place the same amount of ingredients in smaller jars.

1. 
   To prepare mojito compote with gooseberries for the winter, you need to sort out the gooseberries from the garbage, wash them and dry them in a colander. Then, if you want the berries to remain intact, you need to prick them in 3-4 places using a toothpick. The 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.
2. 
   Wash and sterilize compote jars in advance over steam or in the oven, and boil the lids for 5 minutes. Place the gooseberries into jars.
3. 
   In small jars you will need 2-3 mint leaves, washed and doused with boiling water beforehand. Place more mint in a larger jar.
4. 
   Fill the jars with boiling water to the top and leave to steep for 15-20 minutes.
5. 
   Pour granulated sugar into a saucepan.
6. 
   Pour the water from the jars in there, then bring to a boil so that the sugar is completely dissolved.
7. 
   Pour the hot syrup back into the jars with the gooseberries and mint.
8. 
   Now you need to seal the jars hermetically and turn them upside down. Wrap the jars of compote with something warm, let them cool completely, and then store 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 a mojito with gooseberries citrus sourness and a pleasant, soft yellow tint, and in the end you will get a very tasty, refreshing fruit and berry drink with a hint of mint and lemon balm. The recipe is for one three-liter jar.

Ingredients:

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

Cooking process:

1. Wash jars and lids well and sterilize in advance.

2. Gooseberries need to be sorted, washed and strained through a colander from the water.

3. Next, pour the gooseberries into jars (one three-liter jar requires so many berries that they reach the middle).

4. Then pour sugar into jars directly onto the berries.

5. Next, wash the lemon, cut it into mugs and put it 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.

6. Then wash the green mint and lemon balm, pour boiling water over it, and put it in jars.

7. Pour boiling water up to the necks of the compote, 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 with hermetically sealed lids, turn the jars upside down.

10. Wrap the mojito jars in something warm, let them cool, and then store the drink in a dark, cool room.

Bon appetit!

How to make a 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 ones, which are much sweeter. By the way, if you don’t like mint or lemon balm, you don’t have to add them to the compote together, just add one of these fragrant herbs. Recipe for 1 three-liter jar.

Ingredients:

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

Cooking process:

1. Wash and sterilize jars and lids.

2.Clean the gooseberries from debris, then rinse the berries and let the water drain through a colander.

3. Place the gooseberries in jars (sometimes the gooseberries are blanched in boiling water for a couple of minutes and then placed in jars, but this doesn’t have to be done).

4. Rinse the orange well, cut into halves, remove the seeds and remove the peel if you are afraid that it will make the compote bitter.

5. Pour sugar into jars of gooseberries and add chopped orange.

6. Place washed and scalded mint and lemon balm on top.

7. Fill the jars to the top with boiling water, 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 jars tightly with lids so that they stand for more than one month and do not explode.

10. Turn the hot jars over onto their lids, wrap them tightly with something warm and let them cool completely, and then take the compote out for long-term storage in a cool room.

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 decide which compote you like best. Mojito recipe for 1 three-liter jar.

Ingredients:

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

Cooking process:

1. Peel the gooseberries from debris, rinse, strain through a colander.

2. Rinse and sterilize the jars and lids (boil the lids for 5 minutes).

3. Pour gooseberries into jars, place lime or lemon on top, cut into slices or into mugs, removing the seeds.

4. Pour sugar into the jar.

5.Place clean sprigs of mint and lemon balm of any variety on top.

6. Fill the jars with boiling water, topping up to the top.

7. Let the jars stand for 15 minutes, pour the syrup into a saucepan, boil, and pour into the jars again.

8. Roll up the jars for the winter, turn them upside down, wrap them in a warm blanket and let them cool.

9. Store mojitos with gooseberries prepared for the winter in the cellar, pantry or any cool, dark room.

Bon appetit!

Winter green gooseberry mojito 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 jar of mojito, dilute it with boiled water to taste and add crushed ice. Recipe for 1 three-liter jar.

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 gooseberries well to remove debris, rinse in running water, and dry in a colander.

2. Sterilize jars and lids in advance.

3. Pour gooseberries into the jars to the middle, sprinkle sugar on top.

4. Add a bunch of washed mint and lemon balm (or one of these herbs) to the mojito.

5. Fill the jar with boiling water to the top so that the berries are infused and the sugar is dissolved.

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 all that remains is to roll up the jars using a special key with lids (or screw them on with screw caps).

8. Turn the jars over onto their lids, wrap them warmly and let them cool completely.

9. Then take the compote for storage in a dark and cool room.

Bon appetit!

A simple and delicious recipe for gooseberry and lime mojito

In Cuba, the refreshing citrus fruit lime is always added to the mojito cocktail, fortunately, it grows there in abundance. In our country, lime is not as easy to buy as lemon, however, if you can find it, be sure to add it to the compote with gooseberries and mint to bring your homemade drink as close as possible to the original mojito cocktail. Recipe for 1 three-liter jar.

Ingredients:

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

Cooking process:

1. Rinse the container for the compote well and sterilize it over steam or in the oven, boil the lids.

2. Sort out the berries, cleared of debris, rinse, and place in jars.

3. Pour sugar over the berries and add pure mint.

4. Boil water and pour into jars to the top.

5. Let the compote stand so that the berries steam.

6. After 20-25 minutes, drain the syrup from the jars, boil, and pour back into the jars.

7. Roll up the jars for the winter, turn them upside down and let them cool, wrapped in something warm.

8. Store compote in a cool, dark room.

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 slight citrus flavor. In this version of the compote, citric acid replaces natural lemon and goes well with mint and gooseberries. Recipe for 1 three-liter jar.

Ingredients:

• Gooseberries - 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.Place the gooseberries in clean, sterilized jars, which you should have already sorted out from debris, rinsed and dried in a colander.

2. Add sugar, citric acid and fresh mint (you can also use lemon balm).

3. Fill the jars with boiling water and let them sit for at least 20-25 minutes.

4. Then pour the syrup into a saucepan, boil, and return to the jars.

5. Roll up (or screw) 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, before drinking, dilute it with drinking water to taste and add crushed ice.

Bon appetit!