Strawberry Compote with a Hint of Vanilla and Mint

Start by thoroughly preparing the strawberries. Place the fruits in a large bowl or sink filled with cold water. Gently move them with your hands to remove sand and dirt. Then, take them out into a colander and let the water drain. Hold each strawberry in your fingers and use a small, sharp knife or a special hulling tool to remove the green cap along with the hard, white part underneath.

Prepare the vanilla bean. Place it on a cutting board. Using the tip of a very sharp knife, cut the bean lengthwise along its entire length, but be careful not to cut it completely in half. Gently open the slit bean. With the dull side of the knife (the spine), carefully scrape all the tiny black seeds from the inner walls of both halves. This is where most of the flavor is hidden.

Choose a large pot with a capacity of at least 3 liters. Pour 1 liter of filtered water into it. Add brown sugar, the scraped vanilla seeds, and the empty, split vanilla pod. Place the pot on a medium heat burner and heat, stirring occasionally with a wooden spoon, until the sugar is completely dissolved. You should feel the sweet, vanilla aroma wafting up.

When the sugar syrup is ready, increase the heat and bring it to a boil. When large bubbles appear on the surface, carefully add all the prepared strawberries to the pot. Gently stir to submerge the fruit in the syrup. Bring everything back to a boil.

When the compote comes to a boil again, immediately reduce the heat to the minimum. Cover the pot with a lid, leaving a small gap for steam to escape. Simmer for about 10-15 minutes. The goal is for the strawberries to soften and release their juice and color into the water, but not to break down completely. After this time, the liquid should take on a beautiful ruby color.

Remove the pot from the heat. Now add freshly squeezed lemon juice. Gently stir the compote one last time. The lemon juice will not only balance the sweetness but also 'revive' the color of the drink, making it even more vibrant.

Leave the compote in the pot to cool completely at room temperature. As it cools, the flavors will meld and deepen. Once the compote is cool, pour it into a glass pitcher or bottles. Before serving, place it in the refrigerator for at least 1-2 hours to chill thoroughly.

Serve the chilled compote in tall glasses with a few ice cubes. Add a few cooked strawberries from the compote to each glass. Optionally, for extra refreshment and a beautiful appearance, garnish the drink with fresh mint leaves. Just gently crush a leaf in your hands before adding it to the glass to release its aroma.