Its time to replace boring recipes and try something new! Cook the most delicious Mojito compote for the winter! We have collected 20 great recipes that will delight you with their simplicity and original taste!
Table of Contents
1. Compote Mojito from green gooseberries with lemon and mint
The drink is aromatic and refreshing.
You will need: 500 g green gooseberries, 100 g mint, 2 lemons, 250 g sugar, 4 liters of water.
Cooking: Rinse the lemons with boiling water, cut and put in prepared jars. Add gooseberries and mint. Pour everything with boiling water, cover with lids and leave to warm up for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Pour the boiling syrup back into the jars, roll up and turn upside down.
2. Mojito compote with strawberries, apples, orange and mint
Cook only with good quality water. The final taste of compote depends very much on it!
You will need: 300 g strawberries, 3 apples, 3 oranges, 1 large bunch of mint, 350 g sugar, citric acid at the tip of a knife, 5 liters of water.
Cooking: Cut apples into quarters, remove pits and chop. Scald oranges with boiling water and cut. Put mint, apples, oranges and strawberries in sterilized jars. Fill to the top with boiling water and leave covered for half an hour. Drain the water into a saucepan, add sugar, citric acid and boil for 3 minutes. Pour syrup into jars, roll up compote and wrap with a thick towel.
3. Compote Mojito from gooseberries and mint for the winter
Over time, the color of the compote will become brighter.
You will need: 800 g gooseberries, 100 g mint, 400 g sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Place gooseberries and mint in prepared jars. Pour in boiling water and leave covered for 30 minutes. Drain the water into a saucepan, add sugar and citric acid and boil for 3 minutes. Pour the boiling syrup back into the jars, roll up and turn upside down.
4. Mojito compote with raspberries, red currants, mint and lime
It is not necessary to remove the currant from the branches.
You will need: 500 g raspberries, 500 g red currants, 4 limes, 100 g mint, 400 g sugar, 0.5 tsp. citric acid, 8 liters of water.
Cooking: Rinse the lime with boiling water, cut into circles and put in jars. Add raspberries, red currants and mint. Pour in boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add citric acid, sugar and boil for 3 minutes. Pour syrup into jars and roll up.
5. Gooseberry Mojito Compote with Lemon and Mint
If gooseberries are pierced with a needle, they will not burst under the influence of boiling water.
You will need: 500 g gooseberries, 2 lemons, 100 g mint, 300 g sugar, 4 liters of water.
Cooking: Place mint, gooseberries and sliced lemons in sterilized jars. Pour boiling water to the top, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Pour boiling syrup into jars, roll up and wrap compote for a day with a warm blanket.
6. Mojito compote of apricots and mint with lemon juice
The original combination of aromas and tastes!
You will need: 1 kg of apricots, 50 g of mint, 1 lemon, 400 g of sugar, 5 liters of water.
Cooking: Cut the apricots in half, remove the pits and put them in sterilized jars. Add mint, pour boiling water and leave covered for 30 minutes. Rinse the lemon with boiling water, cut in half and squeeze out the juice. Drain the water from the jars into a saucepan, add sugar and boil for 3 minutes. Add lemon juice, immediately pour into jars and roll up.
7. Mojito compote of oranges, raspberries and mint
It is very beautiful when oranges are cut into circles.
You will need: 500 g oranges, 500 g raspberries, 100 g mint, 2 cups sugar, 0.5 tsp. citric acid, 8 liters of water.
Cooking: Scald oranges with boiling water, cut into slices and put in sterilized jars. Add mint and raspberries. Pour in boiling water, cover with lids and leave to warm for 20 minutes. Drain the water into a saucepan, add sugar, citric acid and boil for 3 minutes. Pour boiling syrup into jars and roll up.
8. Compote Mojito from gooseberries with sterilization
Many housewives use this recipe!
You will need: 500 g gooseberries, 60 g mint, 2 lemons, 250 g granulated sugar, 4 liters of water.
Cooking: Place gooseberries, mint and chopped lemons in prepared jars. Boil water, add sugar and boil for 3 minutes. Pour boiling syrup into jars, sterilize compote for 20 minutes and roll up.
9. Compote Mojito from lemons and mint
Great alternative to carbonated drinks.
You will need: 3 lemons, 50 g mint, 1 cup sugar, 4 liters of water.
Cooking: Rinse the lemons with boiling water and cut into slices. Place lemons and mint in prepared jars. Pour boiling water to the top and leave to warm under the lids for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Pour boiling syrup into jars and roll up.
10. Cherry compote Mojito with mint and lemon juice
You can cook with both fresh cherries and frozen ones.
You will need: 500 g cherries, 30 g mint, 200 g sugar, juice of one lemon, 3 liters of water.
Cooking: Peel the cherries, rinse and put in sterilized jars. Boil water, add mint and boil for 5 minutes. Pour fragrant syrup into jars, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Add lemon juice, pour into jars and roll up.
11. Apricot compote Mojito for the winter
Stack apricots in jars in halves or cut them even smaller.
You will need: 800 g apricots, 50 g mint, 400 g sugar, 0.5 tsp. citric acid, 6 liters of water.
Cooking: Cut the apricots in half and remove the pits. Put apricots and mint in prepared jars. Boil water, add sugar with citric acid and boil for 2 minutes. Pour boiling syrup into jars, sterilize for 15 minutes and roll up.
12. Mojito compote with whole apricots, gooseberries and mint
Do not store preservation for more than 1 year.
You will need: 800 g apricots, 500 g gooseberries, 100 g mint, 450 g granulated sugar, 0.5 tsp. citric acid, 8 liters of water.
Cooking: Place whole apricots, gooseberries and mint in jars. Fill to the top with boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add granulated sugar, citric acid and boil for 3 minutes. Remove the boiling syrup from the heat, pour into jars and roll up.
13. Gooseberry compote Mojito with mint and lime
Pour boiling water into jars in small portions, otherwise the glass may burst.
You will need: 800 g gooseberries, 3 limes, 50 g mint, 350 g sugar, citric acid at the tip of a knife, 6 liters of water.
Cooking: In prepared jars, put the gooseberries, mint and chopped lime. Fill with boiling water to the top and leave covered for half an hour. Drain the water into a saucepan and boil for 2 minutes. Pour citric acid and sugar into jars. Pour in boiling water, roll up and turn upside down.
14. Strawberry compote Mojito for the winter
Choose slightly unripe and firm strawberries.
You will need: 800 g strawberries, 100 g mint, 2 cups sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Place strawberries and mint in jars. Fill them to the top with boiling water, cover with lids and leave to warm up for 30 minutes. Drain the water into a saucepan and boil for 3 minutes. Pour sugar and citric acid into jars. Pour in boiling water again, roll up and wrap with a thick towel.
15. Mojito compote of red currant and mint
Banks closed with twist lids cannot be turned over.
You will need: 500 g redcurrant, 100 g mint, 300 g sugar, citric acid at the tip of a knife, 5 liters of water.
Cooking: Put red currants and mint in jars. Pour in boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add citric acid with sugar and boil for 4 minutes. Pour boiling syrup into jars, roll up and turn upside down.
16. Compote Mojito from raspberries and mint
Fill jars with boiling water or syrup to the very top.
You will need: 300 g raspberries, 60 g mint, juice of half a lemon, 180 g sugar, 4 liters of water.
Cooking: Put raspberries and mint in jars. Pour boiling water over and leave covered for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Add lemon juice, pour the syrup into jars and roll up compote for the winter.
17. Mojito compote from strawberries and mint
Dont forget to boil the lids in boiling water!
You will need: 500 g strawberries, 50 g mint, 200 g sugar, juice of half a lemon, 4 lwater.
Cooking: Place strawberries and mint in sterilized jars. Fill them to the top with boiling water, cover with lids and leave to warm up for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Add lemon juice, pour into jars and roll up.
18. Compote Mojito from cherries, strawberries and mint
You can open jars with compote no earlier than after 2 months.
You will need: 300 g cherries, 300 g strawberries, 100 g mint, 1 lemon, 450 g sugar, 5 liters of water.
Cooking: Put strawberries and cherries in jars. Boil water, add mint and boil for 5 minutes. Pour boiling water into jars and leave covered for 30 minutes. Drain the water into a saucepan, add sugar and boil for 3 minutes. Cut the lemon in half, squeeze out the juice and add to the pot. Pour boiling syrup into jars, roll up and turn upside down.
19. Mojito compote with cherries, gooseberries and mint
Its delicious and very healthy!
You will need: 300 g cherries, 300 g gooseberries, 50 g mint, 1 cup sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Place cherries and gooseberries in prepared jars. Boil water, add mint and boil for 5 minutes. Pour fragrant water into jars, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add sugar and citric acid and boil for 3 minutes. Pour boiling syrup into jars and roll up.
20. Mojito compote with plums, lemon and mint
Pamper your family with an unusual compote.
You will need: 500 g plums, 2 lemons, 50 g mint, 180 g sugar, 4 liters of water.
Cooking: Cut the plums and remove the pits. Scald the lemons with boiling water and cut into slices. Put the blanks in sterilized jars and add mint sprigs. Pour boiling water to the top and leave for half an hour under the lids. Drain the water into a saucepan, add sugar and boil for 3 minutes. Pour boiling syrup into jars, roll up and turn upside down.
