Preparation: Step 1
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First you need to prepare products for compote from basil for the winter. It is better to use purple basil — it gives the drink a rich color and a special spicy aroma with notes of cloves and anise. The leaves should be fresh, dense, without dark spots and yellow areas. Young branches are considered the most fragrant — they have more essential oils.
If desired, you can add a little mint — it will enhance the feeling of freshness and will taste even more saturated, especially in combination with citrus fruits.
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Step 2
Pour the basil with cold water for 10-15 minutes — so we will not only dance possible pollution, but also refresh the leaves, especially if they have dried a little.
How to freeze the basil
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Step 3
After that, be sure to rinse the twigs under running water, you can even slightly rub them with your fingers to remove dust.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
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Step 4
Wash the cans and lids thoroughly with soda or detergent, rinse, and then be sure to sterilize. I sterilize the banks above the steam for about 15 minutes, and the lid with boiling. This kills bacteria and molds that can ruin the workpiece. Cleanliness is the key to good and safe workpiece.
How to sterilize banks in a pan, on a teapot, in the oven, microwave, double boiler, slow cooker, dishwasher
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Step 5
Wash the lemon and orange, pour out with boiling water — this will help remove the wax plane and disinfect the peel. Then dry and cut into thin circles.
Citrus gives a light sour kit and refreshing aroma. The combination of lemon, orange and basil makes the taste of the drink truly bright and unusual.
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Step 6
Put the twigs of basil, circles of lemon and orange in a sterile jar. Add 100 g of sugar (about half a glass) — it plays not only a taste role, but also helps to save the workpiece.
Also add 1/3 tsp. citric acid — it stabilizes color and prevents acidification. This is especially important if you want the basil compote to remain bright and transparent even after a few months.
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Step 7
Separately boil water — it needs about 1 liter per liter jar. Carefully pour boiling water into the jar to the very top to remove all the air from under the lid. So that the bank does not burst, I pour boiling water on a large iron spoon.
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Step 8
Immediately Up the banks. Roll tightly with a special key or tighten the screw cover if you use carving cans. Be sure to check that the cover does not proceed and is hermetically closed.
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Step 9
Turn the cans upside down, wrap it in a warm blanket or a large towel and leave it likely to cool completely. This creates the effect of “differentialization” — so that the compote with the basil will be safely stored all winter.
Basil compote is best stored in a cool, dark place, for example, in a pantry or cellar. Shelf life — up to 12 months, subject to all conditions. The taste becomes even more saturated over time, and the aroma is revealed in a new way.
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Step 10
That's all — home compote from the basil for the winter is ready! After a couple of months, the taste will become even more saturated, and the aroma will only increase. In winter, such a drink is a real sip of summer. The basil is rich in antioxidants, and lemon and orange are sources of vitamins, so the compote is not only tasty, but also useful.
Be sure to try it — and perhaps this recipe will also become your loved one.
📌 And you can also look into our A selection of the best compot recipes for the winter with photos and videos — There are many interesting ideas
