Basil compote for winter

Basil compote is an unusual drink that will be appreciated from the very first preparation. Compote is traditionally made from red basil with a rich taste, aroma and color. From green, lemon basil, compote is not prepared - its taste is too spicy, and the color will not turn out so saturated. This compote is perfectly stored until the next season.

First of all, we prepare cans and lids. The number of ingredients is indicated for 1 three-liter jar, if you plan to cook more compote, you just need to increase the number of products proportionally. Cans and lids are sterilized in any convenient way, for example, it is convenient for me to hold the jar upside down over steam. And the lids can simply be boiled.

We disassemble a large bunch of red basil into twigs, which I wash with running water and dry a little. We remove all the damaged leaves, break off the dry tips of the twigs. This is necessary so that the taste of the compote turns out to be excellent.

Next, put all the basil in a three-liter jar, pour out the sugar and the specified amount of citric acid there. Boil the water and pour the contents of the jar with boiling water. Pour a little at first so that the jar does not crack, then top up the water to the hangers.

Roll up the jar with a sterile lid. Carefully put the jar on its side on a table covered with a towel. Roll gently back and forth to help the sugar dissolve. Already at this stage, the compote will begin to acquire a beautiful pink color. We repeat the same with the other banks.

After that, the cans are placed upside down on the floor, on a blanket, and they are also covered with a blanket on top. Now the compote should gradually cool down, for about a day. And only after that it can be moved to a permanent storage place (preferably in a cool place, for example, a cellar is perfect).

That's it. The compote is ready and now in winter you can please your beloved family with a new taste!