Cooking compote "Mojito" gooseberry for the winter

Nowadays, the compote of gooseberry berries called “Mojito” has become very common. It is often harvested for the winter, but in the summer it is a refreshing drink.

Necessary ingredients of this compote are gooseberry berries and sheets of mint. There you can add lemon balm and citrus, if such products are available. This article will consider several quick cooking options for canned foods that do not require sterilization. Surprisingly, such a compote is quite unpretentious, and banks swell in very rare cases. At the same time they have an amazing taste, for which most of the housewives fell in love with him.

Basically, compotes are rolled into three-liter jars, and therefore recipes are taught in the calculation for this volume.

Before you begin to prepare compote, you need to pay attention to some of the nuances, given that the drink will turn out more delicious:

• green variety of gooseberry is better combined with lemon, oranges are preferable to add to the red variety of berries;
• Peppermint is used better than the “Chocolate Chocolate” variety; this variety has a very rich aroma;
• if lemon balm is added, it is advisable to choose a lemon variety.

In the standard recipe for a three-liter jar you need to take a half cup of granulated sugar, in general, it is three hundred and seventy grams. However, for most it seems too sweet, in this case it is necessary to reduce it, limiting one glass. A smaller amount is undesirable, as sugar acts as a preservative. If it is not enough, then the compote will sour or it will turn out with a fresh taste.

Consider several ways to make a delicious drink.

Drink "Mojito" has a fresh taste with sour and mint flavor. This compote perfectly quenches thirst. This compote can make even an inexperienced hostess. Components on the bank three-liter volume:

• a couple of slices of sliced ​​lemon;
• Half a kilo of green variety gooseberry;
• several mint leaves;
• two hundred and fifty grams of fine sugar.

Consider the phased preparation steps described compote.

• The jar should be washed with a solution of soda, rinsed with water. Pour boiling water and let stand for five minutes.
• Go through the berries of the gooseberry, removing the unsuitable fruits.
• Peduncles and inflorescences must be pruned.
• Pour the berries into the processed jar. Rinse the mint sheets. Add lemon slices and mint leaves to a container.
• Jar pour boiling water to the edge.
• Cover and leave for twenty minutes.

• Next, you need to drain the liquid, replacing the cover of the tin on the plastic with the holes made.
• Put the dishes with the infusion on the stove and bring to a boil. Pour sugar into container and pour boiling fresh liquid again. Roll the jar tightly with a special device.
• Turn the can sideways and roll it until sugar completely melts into the infusion.
• Then you should turn the jar down with a lid, cover with warm cloths and leave to cool.
• To eliminate the bitterness taste, you must remove the bones from the lemon. For harvesting, you can add lime or citric acid. The gooseberry will be more delicious and fragrant, if it is pre-punctured by some delicate adaptation in some places.

The drink turns out very beautiful when used for harvesting berries gooseberry varieties "Malachite". The dosage of sugar can be increased or decreased depending on personal preferences.

Ingredients:

• fine-grained sugar about two hundred and fifty grams;
• three fresh mint leaves;
• a glass of gooseberry green variety.

A quick winter harvesting of gooseberry mojito compote includes a number of steps.

Only the collected fruits of gooseberry need to sort out, clean them from the stalk. Place the berries in a colander and wash under cold water. Bank wash and pour over boiling water, then dry. Next, shift the gooseberry to the jar. Pour sugar.

Bring water to a boil in some pot. Pour the fruit in the pot with boiling water, filling it to the brim. Leave it for half an hour. In the case where the sugar is not dissolved, you need to mix the entire contents until it melts. Drain the liquid into the pan. Put on a small fire and boil.

Add mint leaves to the contents. Pour the fruit with additives boiling infusion to such an extent that it is full. Close tin lid and roll up the intended device. Turn the can sideways, thereby checking its density of rolling. Next, flip the bottom up and cover with a blanket. Let cool.

Adding plates of lemon saturate compote wonderful aroma and light sour. In addition, it will give a nice yellow color to the drink. Fructose in this preparation will act as a natural preservative.

Components on a three-liter jar:

• five grams of fructose;
• three glasses of green gooseberry;
• one and a half cup of fine granulated sugar;
• lemon;
• three sprigs of fresh mint.

The cooking method is described below step by step.

Capacity should be well washed with the addition of baking soda. Rinse thoroughly, rinse with boiling water and dry. Fresh berries of a gooseberry need to be picked, cleared of unripe and spoiled fruits. Pour the selected berries in a cooked jar.

Add sugar and fructose to the container. Lemon should be washed, place it for sixty seconds in boiling water, then cut into slices. Put everything in a jar of berries. Rinse the mint, tear off the dry leaves. Add to all content.

Bring two liters of filtered water to a boil. Pour all the ingredients with boiling water to the very edge. Screw the cap on with the dedicated tool. Turn the can sideways and roll until the sugar has dissolved. Cool compote wrapped with warm cloth.

Such a drink is obtained with excellent aroma, bright color and sourish, if you add mint, it will get a refreshing taste. For such compote you can use immature gooseberry berries.

Ingredients:

• seven hundred grams of green variety gooseberry;
• a handful of mint leaves;
• three hundred grams of red currant;
• three hundred grams of white sugar.

Staged preparation is given below.

Gooseberries need to sort, cleaned on both sides, and thoroughly rinse. Bunches of red currant varieties thoroughly rinse through a colander under water pressure. Dry the fruit, remove unsuitable specimens, leaving only ripe and intact berries.

Wash containers for blanks, rinse thoroughly and place over the dishes in which water boils. Hold for about ten minutes. Then put them in clusters of currants and gooseberries. Pour boiling water over them and leave for about ten minutes. Drain the liquid in any container, bring it to a boil and pour into the jars again. Withstand the same time. Put the infusion in a bowl, add granulated sugar and cook compote five minutes after boiling.

Capacity with berries need to pour boiling infusion. And immediately roll up a special device. Gently turn to the side, checking the density of rolling. If the liquid does not flow through the lid, then you need to put the jar twist down and cool under a blanket.

Fruits of currant can be added in the form of clusters, and also having cleared berries from branches. To achieve greater flavor, you can add vanilla or orange zest to the compote. Gooseberry berries will give the most fragrant and taste, if they have to cut the stalk.

Homemade drinks are becoming an increasingly important product and have only positive feedback. Only natural ingredients are used to make such compotes, while drinks from stores include various additives and preservatives.

Ingredients:

• a pinch of citric acid;
• three medium sized ripe apples;
• seven hundred milliliters of filtered water;
• a handful of green gooseberry berries;
• one hundred and sixty grams of fine granulated sugar;
• a couple of mint leaves.

We offer a method of cooking at home.

• To a jar of one liter capacity, rinse with a solution of baking soda, rinse under water pressure and sterilize in a brass or microwave oven, preferably over boiling water. Boil lids. Apples wash. Gooseberry brute, cutting off all the excess, wash and spread out in one layer on a pure matter.
• The fruits of the apple must be wiped, cut and removed the core The flesh of apples cut into slices thinner. On the third part fill containers with gooseberry and other fruits. Add citric acid.
• In the banks pour boiling water, cover with lids and let stand for five minutes.
• Next, pour the syrup into the bowl.
• Boil and refill them in the pot.
• Leave more at the same time.
• The third time, drain the liquid, add sugar, mint leaves and boil compote after boiling for two minutes.
• Pour into a prepared container, immediately roll up, cool, hiding the inverted jar.
• Regular sugar can be replaced by cane variety.

To learn how to make gooseberry mojito compote, see the next video.