Kompot can be made with a variety of fruit and the amount of sugar added is variable according to taste. The original recipe uses purple basil, however my local shops were out - thankfully green basil tastes similar and does the trick. Also, the original recipe adds the basil after cooking, however I liked the floral note provided by cooking the basil together with the fruit.
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|Serving Size: 1 quart (1349g)|
|Recipe Makes: 3 quarts|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 41.9mg||1 %|
|Potassium 450.9mg||12 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 47.4g|
|Protein 1.3g||2 %|
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Calories per serving: 219
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