Lemon Compote with Sugar and Mint
An unconventional use for lemons that turns out wonderfully. I'm sure everyone knows how good lemons are for you — they're full of vitamins, and lemon compote is great for quenching thirst in the heat. So here's my recipe for it.
Cooking method
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Step 1:
Before making lemon compote, wash the lemons thoroughly — ideally with a little dish soap to remove any wax.
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Step 2:
To take the bitterness out of the peel, just pour boiling water over the lemons and let them sit in it for a couple of minutes.
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Step 3:
Next, cut the lemons, peel and all, into fairly large pieces.
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Step 4:
Bring the water to a boil separately and add the prepared lemons.
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Step 5:
Cook them for 5–7 minutes, then add the sugar and mint leaves.
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Step 6:
Cook for another 7 minutes, then take it off the heat and let the compote steep.
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Step 7:
Serve the lemon compote chilled, after removing the lemon pieces and mint leaves.
- To can lemon compote for winter, prepare and sterilize the jars, pour in the still-hot compote, and seal right away.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
