Lemon and mint can be added not only to lemonades. For example, today I offer an excellent raspberry compote. Moreover, it is equally good cold, and even with ice, or hot – just from the stove.
Step-by-step cooking recipe
Cut the lemon into circles, tear off the mint leaves, and sort out the raspberries.
Fill the raspberries with water, bring to a boil and add sugar.
Stir and cook the compote for 5 minutes on low heat.
Add lemon and mint, and cook for another 5-10 minutes.
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