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Gooseberry Mojito for Winter
Instructions
I prepare the ingredients. Unripe and even completely green gooseberries are just right for this mojito. The lemon can be replaced with citric acid at a rate of 1/3 teaspoon per litre jar.
I sort through the berries, removing any spoiled ones, and cover them with cold water. I rinse them well to wash off any clinging dust.
It is better to trim the tails off both ends, although they have no effect on the taste – it is purely a matter of looks.
I divide the gooseberries among jars that have been washed beforehand with baking soda and sterilised.
I add 75 g of sugar to each jar.
I add a slice of lemon, or a pinch of citric acid, to each jar.
I distribute the mint sprigs and basil leaves among the jars.
I pour boiling water over the contents, right up to the very top of the jars. A single hot pour is quite enough, given that the compote will still stand under a warm blanket and cool there for a whole day.
I screw on the boiled lids tightly and turn the jars upside down to check that they are sealed securely.
Next, lay the sealed jar on its side and roll it along a towel until the sugar dissolves.
Then I wrap the jars in a terry towel and put a blanket or warm duvet on top. The jars should stay in this thermal bath until they have cooled – about a day.It is best to store gooseberry mojito for winter in a cool, dark place, but it will also keep perfectly well in an ordinary kitchen cupboard until the next season. The blend of aromatic herbs and lemon makes this gooseberry drink especially original, and a couple of spoonfuls of rum added to a glass will turn it into a mojito for grown-ups.
Tips
- 1
Green gooseberries are the "secret" to the flavour. Ripe, sweet gooseberries give a bland compote. Green, unripe berries have a pleasant tartness, just like a real mojito.
- 2
Mint and basil are the "secret" to the aroma. Mint alone gives an ordinary minty compote. The combination of mint and purple basil gives that genuine cocktail-mojito aroma.
- 3
A single pour is the "secret" to freshness. A double pour overcooks the gooseberries into mush. One pour of boiling water plus a day under a blanket keeps the berries whole and the flavour bright.
- 4
Removing the basil stems is the "secret" to a smooth drink. In the jar the stems turn hard and prickly. With only the leaves they stay soft in the drink. The same principle works for other kinds of berry compote with herbs.
Video
FAQ
Which gooseberries should I choose? +
Green, unripe gooseberries are ideal, as they hold their shape and give the pleasant tartness the drink needs. Red, white or purple gooseberries also work and will simply change the colour. Avoid overripe, soft, sweet berries, and any with spoiled spots. For the classic version, use firm, unripe green gooseberries.
What can I use instead of basil? +
If you have no basil, you can use mint alone, or try lemon balm for a lemony aroma. Use only fresh, fragrant herbs rather than old or dried ones. For the classic version, fresh purple or green basil works best.
How long does gooseberry mojito keep? +
In a cellar or cool, dark place at 5–15°C it keeps for up to 1.5 years. At room temperature, up to 25°C, it keeps for about 1 year. Once the jar is opened, store it in the fridge and use it within 5–7 days. Before serving, chill it further or add ice to the glass. Keep the jars out of direct sunlight so the colour does not fade and the mint does not darken.
What can I serve gooseberry mojito with? +
In summer, serve it classic-style: chilled, with ice and a sprig of fresh mint in the glass, and a slice of lime if you like. For grown-ups, stir a spoonful of light rum into a glass. It goes well at a summer picnic and at celebrations – a refreshing mojito for the dacha, parties and relaxed evenings.
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