Description
This refreshing homemade Kompot juice is a delightful blend of apricots, cherries, and blueberries simmered gently to extract their natural sweetness and flavor. Perfect for a hydrating and fruity beverage, this traditional Eastern European drink is simple to prepare and served chilled to quench your thirst on warm days.
Ingredients
Scale
Fruits
- 15 apricots, pitted and halved (or 6 cups pitted apricots)
- 4 cups cherries, pitted
- 2 cups blueberries
Other
- 1 gallon water
- 3/4 cup granulated sugar (adjust to taste)
Instructions
- Boil Water: Bring 1 gallon of water to a rolling boil in a large pot to prepare for cooking the fruits.
- Prepare Fruit: While the water heats, thoroughly wash all the fruits. Cut the apricots in half and remove their pits. Pit the cherries carefully to avoid any hard bits.
- Add Fruit to Boiling Water: Once the water is boiling, carefully add all the prepared fruit to the pot and allow the mixture to return to a boil.
- Simmer the Mixture: Reduce the heat to medium and let the fruits simmer uncovered for 30 minutes. This gentle boiling extracts the flavors and colors from the fruit into the water.
- Add Sweetener: After simmering, remove the pot from heat and stir in 3/4 cup of sugar, or adjust based on your sweetness preference.
- Cool and Strain: Allow the kompot to cool completely before straining out all the fruit solids. Transfer the strained juice to a container and refrigerate.
- Serve: Chill the kompot thoroughly and serve cold for a refreshing homemade fruit juice beverage.
Notes
- You can adjust the sugar quantity according to your taste or substitute with honey for a different natural sweetener.
- The leftover cooked fruit can be used as a topping for yogurt or desserts.
- For a twist, add a cinnamon stick or a few cloves during simmering for extra flavor.
- Store the refrigerated juice in an airtight container and consume within 3-4 days for best freshness.
- This recipe is versatile and can accommodate other seasonal fruits like peaches or strawberries.