If you have Easter European genes circulating in your bloodstream then your family, no doubt, has a recipe for Kompot. A light punch made of really any fruit that you might have on hand.
In the summer months it may consist of peaches, plums, strawberries and blueberries. In the winter maybe you’d use apples, prunes and some sour cherries that you were wise enough to store away in your freezer. Really anything goes here and no two family recipes are the same because it’s designed to be customized to use whatever fruit you have on hand, making it the perfect drink to make when all the beautiful fruit that you’ve been buying suddenly ripens all at once.
But here’s what makes it even better, it only takes a few minutes to prepare and will last for days in your fridge. All you do is cut up some fruit, toss it into a big pot, add some water and sugar and let the whole thing cook for about 15-20 minutes. That’s it, I promise.
Think that my family recipe is too sweet? Cut back on the sugar. Want to make a bigger batch? Add more fruit and water. Want to toss in a cinnamon stick to make it more fall-sy? Why not? My recipe uses nectarines, plums, strawberries and apples but feel free to use whatever fruit you like or have on hand and it will still be amazing.
Serve it in a tall glass straight out of the fridge with lots of fruit and and a long spoon. It’s tart and sweet all at the same time and perfection in every sip. And I haven’t even mentioned the gorgeous color which always made my heart leap with excitement whenever I would see my mother ladling it into a glass.
Serve it as a snack, a refreshing drink or as a light dessert. Or, if you want to take it to the next level, then do as Chef Bonnie Frumkin Morales of “Kachka: A Return to Russian Cooking” suggests and top it off with a scoop or two ( I’m not judging) of vanilla ice cream and a splash of club soda to create a float. Genious!!!
I hope that you will give this Kompot Float recipe a whirl. If you do, please let me now what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thank you so much for stopping by.
Kompot Float
Ingredients
- 3 nectarines, cut into 1 inch wedges
- 4 plums, cut into 1 inch wedges
- 2 apples, cut into 1 inch wedges
- 2 cups strawberries, hulled and halved
- 1 cup sugar
- 8 cups water
- vanilla ice cream, optional
- club soda, optional
Instructions
- Combine fruit, sugar and water in a large pot. Bring to a boil over medium heat and stir until the sugar dissolves. Reduce the heat to a simmer and cook until the fruit softens and starts to release it's juices, about 10 minutes.
- Taste and adjust for sweetness. Allow to cool to room temperature, then refrigerate for at least 4 hours and preferably overnight. *See note
- Ladle cold Kompot into tall glasses along with some of the fruit. Top with a splash of club soda and a scoop of vanilla ice cream, if using. Serve with a long spoon.