2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Kiwi compote is a delicious and refreshing drink. It's easy to prepare. However, due to the fact that this product is not so common in our country, it is easy to surprise guests with compote from such a delicious fruit. The recipes are quite simple, but the result is very tasty.
Delicious compote with citrus notes
This version of kiwi, apple and tangerine compote will appeal to many. He is very good in the heat. Light citrus notes help to refresh, while kiwi adds sourness. Also, fruits in this compote are cooked a little, they reach already in a jar, which helps to preserve their vitamins as much as possible.
For cooking you need to take:
- 4 kiwi;
- one medium apple;
- a couple of tangerines;
- 1.5 liters of water;
- five tablespoons of sugar.
The taste of kiwi compote can be slightly adjusted with the help of apples. If you choose more sour varieties, then the compote will be less sweet, and vice versa.
How to make compote?
To begin with, prepare all the fruits. Apples are cut into slices, the core and twigs are removed. Tangerines are peeled and cut into slices. Kiwi is peeled, cut into slices, not very thin.
Pour into a saucepanwater. When the liquid boils, the fruit is placed in a colander or sieve and dipped in compote for five minutes. During this time, you can have time to sterilize jars for kiwi compote.
When the time is up, the fruits are put into jars. Put sugar in water and boil for a couple more minutes. Pour compote into jars, roll them up. They turn the lids down, wrap them up and send the kiwi compote to cool in a dark place. The next day, a delicious drink is ready!
Quick and fragrant compote
This kiwi compote recipe is quite original. It is the spices that give it its piquancy. For cooking you need to take:
- three kiwi fruits;
- three tablespoons of sugar;
- five carnations;
- a couple pinches of cinnamon;
- two glasses of water.
Pour water into a saucepan, combine it with sugar and boil, stirring to dissolve the sugar. Add spices, stir. Kiwi is peeled and cut into circles. Send to the pan when the water boils. Boil for about five minutes. Such fragrant compote is served chilled.
Compote with strawberries and kiwi: how to cook?
This version of compote is delicious! Some also mix all the ingredients with a blender at the end, turning the compote into a cocktail. For cooking you need to take:
- three kiwis;
- about seven strawberries;
- a couple of star anise;
- three tablespoons of sugar;
- three glasses of water;
- a whisper of cinnamon.
First prepare fruit. Kiwi is cleaned andcut into cubes, but large. Wash the strawberries, remove the leaves and stem. Pour water into a saucepan, add sugar. Warm over low heat, stirring to make a syrup. When the mixture boils, kiwi and strawberries are introduced, spices are added. Boil compote for about five minutes. Refrigerate before use.
Refreshing compote with mint
This drink is very good in hot weather. Due to mint, it cools, and kiwi gives it a sour taste. For this version of the summer drink, you need to take:
- 1.5 liters of water;
- five teaspoons of sugar;
- three or four kiwis;
- a bunch of mint.
First, boil water. Sugar is introduced and boiled for several minutes, until the latter is dissolved. Kiwi is peeled and cut into thick circles. Mint is sorted into leaves. To enhance the flavor, you can cut or tear it, but only large. First, kiwi is sent to the pan, and after a couple of minutes, mint. Remove the compote from the stove after five minutes. Refrigerate and, if necessary, filter the refreshing drink. If desired, the amount of sugar and mint can be adjusted.
Delicious compotes are good both in summer - as a way to cool down, and in winter to charge the body with vitamins. Compote from a fruit such as kiwi is not very familiar, but is an excellent alternative to familiar drinks. It is often used not in its pure form, but in combination with apples, strawberries, citrus fruits. Also a good summer drink with mint. And the addition of spices makes the compote really fragrant.
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