In order for the usual gooseberry compote to turn into a fragrant “Mojito”, add lemon and mint to the drink. In winter, such a billet will be in great demand! Compote has one drawback: demand exceeds supply, so I advise you to stock up for the future!
Ingredients
- Gooseberry - 350 g
- Water - 3 l
- Sugar - 500 g
- Lemon - 40 g
- Mint - 4 twigs
Step-by-step cooking recipe
Wash the gooseberries and mint and dry them slightly.
Arrange the berries equally in pre-sterilized jars.
Wash the lemon, cut into slices and place in both jars. Send the mint sprigs there as well.
Boil water and pour boiling water over the contents of the jars to the top. Cover the jars with sterile lids and leave to warm up for 20 minutes.
Then drain the liquid from the cans into a saucepan, add sugar (you can reduce the amount of sugar based on your taste preferences), bring to a boil and boil the syrup over low heat, stirring, for 5 minutes.
Pour boiling syrup over gooseberries, lemon and mint in jars to the very top. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. The cooled gooseberry Mojito is perfectly stored at room temperature.
