Berry Kompot
This traditional Eastern European fruit beverage is made by simmering a variety of fruits in water with a touch of sugar. It's a refreshing and naturally sweet drink, perfect for any time of year. Enjoy it warm or chilled.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 137 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 lwater
- 300 gmixed berries, fresh or frozen
- 0.5 cupsugar
- 0.5 pcslemon, sliced
Equipment
pitcher · fine-mesh sieve · large pot
The method
Step by step
- 1
Pour water into a large pot and bring it to a rolling boil over high heat.
About 5 min
- 2
Add the mixed berries and sugar to the boiling water.
Cook’s note: No need to thaw frozen berries first.
- 3
Reduce the heat to medium-low and let the kompot simmer gently for 15 minutes, stirring occasionally.
About 15 min
Cook’s note: Avoid overcooking to preserve the fresh fruit flavor.
- 4
Stir in the lemon slices during the last 5 minutes of simmering.
Cook’s note: The lemon adds a bright, zesty note.
- 5
Remove the pot from the heat and let the kompot cool down to room temperature.
About 30 min
Cook’s note: This allows the flavors to meld beautifully.
- 6
Once cooled, strain the kompot through a fine-mesh sieve into a pitcher or jar, pressing gently on the fruit to extract all the liquid.
About 5 min
Cook’s note: Discard the cooked fruit or use it in other recipes, like a compote for yogurt.
- 7
Chill the kompot in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Kompot tastes best when thoroughly chilled.
Per serving
Nutrition
- Calories
- 137.3kcal
- Protein
- 0.7g
- Carbs
- 33.8g
- Fat
- 0.2g
- Fibre
- 1.9g
- Sugar
- 30g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kompot in an airtight container or pitcher in the refrigerator.
Kompot is typically served chilled, but can be gently warmed on the stovetop if preferred.
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