Winter Gooseberry Mojito Compote
Preserves • Author's
Description
This recipe is for a compote, not a cocktail, but the presence of mint has forever earned it the nickname 'mojito.' This compote can also be made with other berries, but gooseberries and mint are a perfect pair in every way. It's best to use slightly underripe green gooseberries, as this will make the compote taste fresher, and the green monochrome appearance looks nicer in a jar. In winter, this homemade preparation can be enjoyed as a standalone drink by adding a bit of fresh mint, or it can be mixed into cocktails—bringing summer into your glass.
Ingredients
- Gooseberry 20 oz
- Water 2½ l
- Sugar 10 oz
- Oranges 1 piece
- Mint 4 sprigs
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Sterilize the jar over steam for 15-20 minutes.
Step 3
Wash the orange (and blanch in boiling water if there is a wax coating). Slice it into rounds, discarding the ends. Place the slices in a jar.
Step 4
Using scissors, trim the tails and stems from the gooseberries. Place them in a jar.
Step 5
Add mint leaves to the jar.
Step 6
Boil water and pour it into the jar, filling it to the top. Cover the jars with lids (but do not seal them) and let them sit for about 1 hour.
Step 7
Drain the water from the can into a pot.
Step 8
Pour sugar into the jar.
Step 9
Bring the liquid from the jar to a boil, pour it back into the jar while hot, and seal it.
Step 10
Turn the jar upside down, wrap it in a blanket or shawl, and let it sit for 8 hours, or preferably for a full day.
Step 11
Invert the jar and store it. You can taste the mojito compote after a month. Serve with ice.
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