Recipe for: Summer raspberry-currant compote with linden honey and fresh mint

Gently wash the raspberries and currants in a large bowl with cold water. Cover the bowl and gently move the fruits with your hand to remove dust and small impurities; do not stir vigorously, as the raspberries will break apart. Drain through a sieve and transfer to a paper towel to remove excess water. Remove the stems from the currants — take off the thin stems in one motion with your fingers, sliding the bunch along a knife if they are difficult to remove.

In a large pot with a capacity of at least 2.5–3 l, pour in 1600 ml of water and bring it to a boil over high heat. Once the water starts boiling, reduce the heat to medium-low (the boil should be gentle, not vigorous). Add the currants and half of the raspberries (200 g) to the boiling water — save the rest of the raspberries for decoration and to enhance the flavor later. Gently cook for 4–6 minutes, until the currants start to burst, releasing their juice, and the raspberries partially break down.

Remove the pot from the heat. Add linden honey (80 g) — pour it in slowly and stir with a wooden spoon until the honey completely dissolves in the hot liquid. If you are using lemon (optional), squeeze the juice from half a lemon (about 25–30 g of juice) without the white part of the peel and add it to the pot; you can also grate 1/2 teaspoon of the thin peel (the yellow part) for flavor. Taste the compote: the flavor should be balanced — sweet and sour with a floral note of honey.

Gently crush a few sprigs of mint (about 6–8 leaves) in your hands — this involves quickly squeezing them between your fingers to release the essential oils. Add the whole mint (a bunch of 30 g) to the pot with the compote and cover the pot with a lid. Let it steep for 15–20 minutes — the mint aroma should strengthen but not dominate. After this time, remove the bunch of mint or strain the infusion through a sieve if you don't want leaves in the jug.

After steeping, strain the compote through a fine sieve into a pitcher, leaving some pulp and seeds if you like. Add the reserved raspberries (200 g) to the pitcher as a decoration and to enhance the flavor. Set aside on the counter to cool to room temperature (about 20–30 minutes), then place in the refrigerator for at least 1–2 hours to chill the drink well. Before serving, you can add ice cubes (optional) and a fresh sprig of mint on top.

Serve the chilled compote in glasses with a few pieces of fruit and a mint leaf. On a summer table, place a pitcher of compote, a bowl with extra raspberries, and sprigs of mint — guests can refill their glasses themselves. The compote tastes best on the same day, but it will develop a deeper flavor after a few hours in the fridge.