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.
See original recipe: http://globaltableadventure.c...
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Serving Size: 1 quart (1349g) | ||
Recipe Makes: 3 quarts | ||
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Calories: 219 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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