Cocoa with marshmallows
2020-08-13 / test@t
Gooseberry compote with lemon and mint
This gooseberry, lemon and mint compote has a perfectly balanced taste. The fact is that if you prepare a drink exclusively from this sour berry, it will acquire light wine notes that not everyone likes. But mint with lemon will emphasize all the advantages of gooseberries and neutralize the disadvantages. As for the choice of berries, we recommend using the strongest, even slightly unripe specimens. And it is better to take a green gooseberry, since red during storage can change color, and the compote will have an unappetizing "rusty" shade. Want to add vanilla sugar? You are welcome! Gooseberry compote with lemon and mint will turn out to be very aromatic and pleasantly refreshing.
Ingredients
- gooseberry - 1 kg
- drinking water - 4.5-5 l
- sugar - 600 g
- 1/2 lemon juice
- vanilla sugar - 1 sachet
- mint - 4 branches
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare the berries for the lemon and mint compote. Sort the gooseberries, wash and dry, spreading them in one layer on a paper towel. Cut the stems and twigs from the berries with scissors.
Step 2
Stick each gooseberry berry several times with a toothpick from all sides. This must be done so that the skin does not burst when boiling. Dip the berries in plenty of hot water (about 85 ° C) and leave for 4-5 minutes.
Step 3
Make gooseberry jam syrup. To do this, pour water into a saucepan and heat. Add regular sugar and bring to a boil to dissolve completely.
Step 4
Add lemon juice and vanilla sugar to the gooseberry compote syrup. Bring to a boil again quickly. Remove from heat and let sit for about 5 minutes at room temperature.
Step 5
Arrange the prepared gooseberries in sterilized jars along with thoroughly washed mint sprigs. Pour in hot syrup. Paste the cans for 10-15 minutes and then roll up.
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