Gooseberry Mojito Compote for the Winter
60 servings
10 minutes
This is not a recipe for a cocktail, but a compote, but the presence of mint has forever secured the nickname "mojito" for it. This compote is also prepared with other berries, but gooseberries and mint are an ideal pair in all respects. It is better to use green gooseberries, slightly unripe - this way the compote will be fresher, and the green monochrome looks prettier in a jar. In winter, this homemade preparation can be used as a stand-alone drink, adding a little fresh mint, and also mix cocktails with it - get summer in a glass.
1
Prepare all the ingredients.
2
Sterilize the jar over steam for 15-20 minutes.
3
Wash the oranges (and scald with boiling water if there is a wax coating). Cut into slices, discard the ends. Place the slices in a jar.
- Oranges: 1 piece
4
Cut the tails and stems of the gooseberries with scissors. Place them in a jar.
- Gooseberry: 500 g
5
Add mint leaves to the jar.
- Mint: 4 sprigs
6
Boil the water and pour it into the jar to the very top. Cover the jars with lids (do not seal) and leave for about 1 hour.
- Water: 2.5 l
7
Pour the water from the can into the pot.
- Water: 2.5 l
8
Pour sugar into the jar.
- Sugar: 300 g
9
Bring the liquid from the jar to a boil, pour it back hot into the jar, and seal it.
10
Turn the jar upside down, wrap it in a blanket or throw, and leave it for 8 hours, preferably for a day.
11
Turn the jar upside down and store it. You can try the mojito compote in a month. Serve with ice.
