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Basil and Lemon Compote
Instructions
Take a 2–2.5 litre stainless steel or enamelled pan – aluminium cookware can react with the acid in the lemon. Pour 0.5 cup of sugar (about 100 g) into the pan. The amount of sugar can be reduced to 3–4 tablespoons for a less sweet compote, or replaced with honey, which is added to the drink once it has cooled in order to preserve its beneficial properties.
Rinse the bunch of purple (dark burgundy) basil thoroughly under running water and pat it dry with paper towel. Pick the leaves off the stems – the stems give a bitter taste. Use purple basil specifically – it contains anthocyanins, which give the compote its rich ruby colour and characteristic spicy aroma. Green basil is not suitable for this recipe.
Wash the lemon (half a large one or a whole small one) thoroughly with a brush to remove the waxy coating from the peel. Slice it into thin rounds 3–4 mm thick, with the peel on – it is the zest that gives the compote its fresh citrus aroma. Remove the pips, as they make it bitter. Place the lemon in the pan with the basil and sugar.
Pour the recommended amount of liquid into the pan with the herb and citrus.
Simmer the aromatic compote over low heat for 20–25 minutes after it comes to the boil – prolonged boiling will destroy the vitamins and make the flavour flat. Take it off the heat, cover with a lid, and leave it to steep for at least 40–60 minutes – during this time the drink will take on a rich ruby colour and a deep flavour. Strain it through a fine sieve into a jug, pressing the basil leaves with a spoon. Serve chilled in summer or warm in cool weather.
Tips
- 1
For a more intense colour, use more basil – up to two bunches per 1.5 litres of water.
- 2
Add a cinnamon stick or a star anise while it simmers for extra aroma and depth of flavour.
- 3
Store the finished compote in the refrigerator for up to 5 days in a sealed container.
- 4
For children, halve the amount of lemon – this makes the compote less sour.
FAQ
Can I use dried basil? +
Yes, but the aroma will be weaker. Use 2–3 tablespoons of dried basil instead of a fresh bunch. The colour will be less vivid.
Why did my compote turn out less vibrant? +
You may have used green basil, or it did not steep long enough. It is purple basil specifically that gives the ruby colour, and steeping for at least an hour allows the pigment to pass fully into the water.
Can I preserve this compote for the winter? +
Yes, pour the hot compote into sterilised jars and seal them. Store in a cool place for up to 6 months.
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