Lemon and Mint Compote for Winter

Cooking method

1. Step 1:

   

   Get the ingredients for the compote ready. Many people dislike the bitterness that shows up in the compote by the second day. For some, the slight bitterness typical of citrus used with the peel turns into real bitterness. The bitterness comes from the white pith between the flesh and the zest — the thinner that layer, the less bitter it'll be. So choose thin-skinned fruit.

2. Step 2:

   

   Wash the lemon thoroughly first and scrub it with a brush, since we're using the fruit with its peel. Cut half the lemon into wedges or thin rounds. In my photo you can see the white pith on the lemon is very thin in places and a bit thicker in others. Some fruit has pith twice as thick — those compotes usually turn out quite bitter. Mine wasn't bitter at all, thanks to the right fruit.

3. Step 3:

   

   Wash the mint and dry it. Strip the leaves off the sprigs and crush them lightly with your hands so they release their juice — that makes the drink more fragrant.

4. Step 4:

   

   Bring 1 quart of water to a boil in a pot. Add the sugar. Stir until the sugar is fully dissolved. Cook the base for another 2 minutes.

5. Step 5:

   

   Add the lemon and mint to the compote. Cook for one more minute and take the pot off the heat.

6. Step 6:

   

   Sterilize the jars and lids ahead of time with steam or dry them in the oven. The jars must stay hot, or at least warm, and not cool down completely, so the glass doesn't crack from the temperature change. For 1 quart of compote you can use one 1-liter jar or two 500-ml jars.

7. Step 7:

   

   Pour the hot compote into the jars. Add the lemon slices and mint leaves from the pot to the jars.

8. Step 8:

   

   Close the jars with screw-on lids, or seal them with tin lids using a canning tool.

9. Step 9:

   

   Turn the jars upside down.

10. Step 10:

    

    Wrap them up and leave to cool completely. Once the lemon compote has cooled, turn the jars right-side up again.

11. Step 11:

    

    Store the compote in a dark, cool place. Keep opened jars in the fridge. Enjoy!