This Kompot recipe is a refreshing drink that has its roots in the traditional recipes of Eastern Europe. Made from a variety of fruit, this delicious homemade juice is sure to tantalize your taste buds with its sweet and tart combination of flavors.
Making Kompot (Компот) is super easy to make and has become a lost art. We live in a reconstituted juice heaven that's so easy to buy juices in supermarkets. It's healthier and tastier than store bought. Plus it's a great way to use up extra fruit from your garden (or even an impulse fruit tray purchase from the store).
Why You'll Love This Recipe
- Easy - making juice at home is so easy to make, you'll wonder why you ever bought it
- Flavorful - using forest berries has the best flavors - cheaper and healthier juice compared to made from concentrate
- Different - tastes nothing like store-bought juice, all natural (and that's a good thing)!
What is Kompot
It's a popular homemade fruit juice; made in Russia, Ukraine, Poland and across Eastern Europe and the Baltics. There are many different ways to make it, but they all include boiling fruit in a pot of water, straining and sweetening. Sold in stores across Eastern Europe, however homemade always tastes better!
So many different fruit flavor combinations when making Kompot, make it your own. Here are are favorite berry combinations.
- Fruits - raspberries, blackberries, blueberries (optional: apples)
What Fruit Goes In Kompot?
Kompot is always made with fresh fruits and berries that grow in a northern climate. Always best picked from your garden or dacha. You can use any fruit combination you like.
- Apricots / Peaches
- Cranberries or Lingonberries
How to make Kompot
This recipe is so easy to make. The sweetness of your juice depends on how sweet your fruit is, adjust sugar to taste.
- Prepare Fruits - place fruits and sugar into large stockpot
- Boil - fill with water and bring to a boil
- Simmer - reduce heat to simmer and cook for 5 minutes. Remove from heat, cover with lid and allow to cool
- Strain - place colander in a bowl, strain kompot and discard boiled fruit
Fresh or Frozen Fruit?
You can use fresh fruit or frozen fruit when making juice. Frozen fruit is cheaper to buy, and is easily found in supermarkets year round. Summer fruits grown in your garden is always the cheapest! I used frozen fruit for this recipe.
Another way to make Kompot is using dried fruit. This was a necessity before freezers in the old country. The recipe works the same way using dried fruit, you just need to let it simmer longer for flavors to release. Try using a combination of these dried fruits.
- Dried Apples
- Dried Pears
- Dried Apricots
- Prunes or Dried Plums
- Dried Cranberries
Recipe Tips and FAQs
- Use Raspberries - if you use light colored fruits like apples and peaches, it lacks flavor and depth, adding forest berries or a raspberry juice base adds color and flavor
- Heat It - enjoy Kompot warm or hot like tea. Microwave cup for 30 seconds to warm, for 60-90 seconds until hot.
- Honey - instead of sugar, sweeten with honey
- Soft Fruit - throw in apples, pears or grapes that are going soft, they're great to use in homemade Kompot
- Cool Overnight - bring fruit to a boil in the evening. Cove with lid and allow to slowly cool overnight, strain and place in fridge in the morning
- Fridge - place in juice jug or glass bottle and keep refrigerated, enjoy within 3-4 days.
- Freezer - fill up a soft drink bottle about ¾ of the way full, and place it in the freezer and enjoy within 3 months. Defrost in fridge before drinking.
Russian Drinks to Try!
- Cranberry Mors Juice (морс)
- Blackcurrant Juice
- Sweet Beet Kvass
- Rye Bread Kvass
- Blackcurrant Kvass
- Horseradish Vodka
- Blueberry Vodka
A perfect berry thirst quencher on a hot summer's day. Nothing tastes better a cold glass of homemade fruit juice, a tasty and healthy drink option. Bon Appetit! Приятного аппетита!
- 6 cups raspberries
- 2 cups blackberries
- 2 cups blueberries
- 2 apples sliced optional
- 8 quart stock pot
- about 4 litres water (4 ½ quarts)
- 1 cup of sugar - to taste
- Place the fruit and sugar into the stock pot and fill up with water until pot is almost full.
- Bring the pot to a boil, reduce heat and simmer for about 5 minutes.
- Taste. Add sugar if necessary.
- Cover with a lid, turn off the heat, and allow the fruit to infuse for a few hours, best overnight (if you started this in the evening)
- Strain the fruit using a colander (and cheesecloth if you like). Keep refrigerated and enjoy!
©PetersFoodAdventures.com *originally posted April 2016, updated May 2023