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Close-up of a chilled glass of fruit kompot on a rustic wooden table, garnished with a fresh cherry and a slice of apricot. Ice cubes float in the ruby-red drink, making it the perfect summer refreshment.

Kompot Recipe

This fruity and refreshing Eastern European kompot is made with apricots, cherries, and blueberries, creating a naturally sweet and vibrant drink. Serve it chilled for the perfect summer refreshment!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Beverage
Cuisine Eastern European
Servings 16 cup
Calories 50 kcal

Equipment

  • Large pot – For boiling the kompot.
  • Knife & cutting board – For prepping the fruit.
  • Strainer – For separating the juice from the fruit.
  • Wooden spoon – For stirring the mixture.

Ingredients
  

  • 15 apricots or 6 cups of pitted
  • 4 cups of cherries
  • 2 cups of blueberries
  • 1 gal of water
  • 3/4 cup of sugar or to taste

Instructions
 

  • Boil water: Bring 1 gallon of water to a rolling boil.
    Close-up of a large stainless steel pot on the stovetop, filled with a rolling boil of crystal-clear water. Steam rises from the surface, ready for the fresh fruit to be added.
  • Prepare the fruit: Wash apricots, cherries, and blueberries. Pit the apricots and cherries.
    Close-up of a wooden cutting board on a white kitchen counter, with vibrant apricots halved and pitted, juicy cherries with their pits removed, and fresh blueberries scattered around. A sharp knife and a small bowl for discarded pits sit nearby.
  • Cook the fruit: Carefully add all the fruit to the boiling water and bring it back to a boil.
    Close-up of a large pot on the stovetop, with apricots, cherries, and blueberries being gently added into the boiling water. The fruit begins to release its juices, tinting the water with beautiful hues of red and orange.
  • Simmer: Reduce heat to medium and let it simmer uncovered for 30 minutes.
    Close-up of the simmering kompot, with the fruit floating in the deepening, richly colored liquid. The heat creates tiny bubbles around the edges as the flavors infuse together.
  • Sweeten: Stir in ¾ cup of sugar (adjust to taste) after removing from heat.
    Close-up of a wooden spoon stirring in granulated sugar into the pot of kompot, creating gentle swirls as it dissolves into the deep red liquid. The steam rises as the sweet aroma fills the air.
  • Cool down: Allow the kompot to cool completely.
  • Strain & chill: Strain the juice and refrigerate before serving.
    Close-up shot of a fine-mesh strainer positioned over a large glass pitcher, as the deep red kompot liquid is poured through, leaving behind softened fruit. The pitcher is nearly full and ready for chilling.
  • Serve cold: Enjoy a refreshing glass of homemade fruit kompot!
    Close-up of a chilled glass of fruit kompot on a rustic wooden table, garnished with a fresh cherry and a slice of apricot. Ice cubes float in the ruby-red drink, making it the perfect summer refreshment.