Kompot / Компот is a traditional drink in Eastern European countries and Russia. It’s a dessert-like drink made from water, any edible fruits/berries and some sugar or honey (optional). The sweet drink made from various dried fruits ( pears, apples, prunes and raisins) was known in Russia even before XVII century and is called uzvar. Uzvar is a festive meal which still served on Christmas Eve. It is also a staple drink in Ashkenazi Jewish cuisine. Word Kompot / Компот came in Russian language from French compote.
Cold kompot is very refreshing and it is believed that it balances the effect of humidity on the body. It can also be served hot during cold winter nights. As a kid, I remember opening a jar of tart cherries kompot in December and the aroma would transfer me right in the hot mid-summer 🙂
Kompots are the best way to preserve summer fruits and berries. Jars sterilization ensures the safety of these preserves. Fruits and berries are not cooked for long and they are more likely to retain their natural flavour.
Ingredients (add more sugar if you prefer a sweeter drink and more berries for intensity):
- 4 cups water
- 1 tbsp raw organic sugar
- 1/2 pint red currants
- Boil water and sugar, bring to a simmer and add currants.
- Turn the heat off after currants turn pale pink, about 2-3 minutes.
- Serve hot, chilled or cold – delicious!