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Preparation description:
Below I will tell you in more detail how to make compote with mint and lemon for the winter. For such a compote, I prefer to use Uzbek lemons – they are more fragrant and less bitter, but ordinary ones are also suitable. The main thing is to choose small lemons with a thin skin. The drink combines citrus sourness and mint freshness very well.
Prepare all ingredients.
Wash the lemon thoroughly, then cut into slices. Remove bones if necessary.
Separate the mint leaves from the stem.
Boil water, add sugar and boil until it is completely dissolved.
Add mint and mint leaves, cook for 1 more minute.
Pour the compote into a clean, sterilized jar.
Tighten the lid tightly, turn the jar upside down and wrap it in a towel. Leave it like this until completely cooled.
After the workpiece can be removed in a cool dark place for storage. Compote with mint and lemon is ready for the winter.
Rate the recipe Compote with mint and lemon for the winter
Compote with mint and lemon for the winter
Preparation description:
Below I will tell you in more detail how to make compote with mint and lemon for the winter. For such a compote, I prefer to use Uzbek lemons – they are more fragrant and less bitter, but ordinary ones are also suitable. The main thing is to choose small lemons with a thin skin. The drink combines citrus sourness and mint freshness very well.
Prepare all ingredients.
Wash the lemon thoroughly, then cut into slices. Remove bones if necessary.
Separate the mint leaves from the stem.
Boil water, add sugar and boil until it is completely dissolved.
Add mint and mint leaves, cook for 1 more minute.
Pour the compote into a clean, sterilized jar.
Tighten the lid tightly, turn the jar upside down and wrap it in a towel. Leave it like this until completely cooled.
After the workpiece can be removed in a cool dark place for storage. Compote with mint and lemon is ready for the winter.
Rate the recipe Compote with mint and lemon for the winter