It's no secret that mint decorates a wide variety of drinks – from hot tea to cold lemonade. So what prevents you from adding it when cooking your favorite raspberry compote? I advise you to use fresh leaves, but first cut them off from the stems.
Step-by-step cooking recipe
Boil water, add sugar and mint, and boil for 5 minutes.
Remove the mint from the syrup and add the raspberries.
Cook the compote for 10-15 minutes on low heat.
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