A refreshing, old-fashioned fruit drink made by gently simmering fruit in water. A beloved Polish classic.

There are foods and drinks that bring us straight back to childhood — and for anyone who grew up in Poland before the 1990s, kompot is one of those memories. Long before Coca-Cola and fizzy drinks became an everyday thing, every grandmother and every mother had a pot of fruit simmering gently on the stove. It didn’t matter if it was cherry season, apple season, or the middle of winter with only dried fruit available… there was always something fruity bubbling away.

In the summer, especially when fruit was cheap and plentiful, kompot was the drink on every table. You’d walk into the kitchen and see a big pitcher on the counter just like the one in my photo below — ruby-red, slightly cloudy from the softened fruit, and chilled until tiny droplets formed on the glass. It was refreshing, honest, homemade, and full of real fruit flavor.

My family would make huge pots of kompot after visiting the market, using whatever fruit we picked up that day. Cherries, strawberries, currants, plums… it all ended up in the pot. And because nothing went to waste, the cooked fruit was spooned into bowls and enjoyed after the meal. That soft, sweet fruit at the bottom of the glass was always my favorite part.

 Why You’ll Love This Recipe

• Naturally refreshing — perfect for hot summer days

• Uses simple, real ingredients

• A traditional European drink with generations of history

• Easy to make with fresh or frozen fruit

• No artificial flavors or colors

• Customizable for any season

• Can be served hot or cold

• Beautiful deep color (just like your photo!)

Whether you’re making it for a summer gathering or adding it to your holiday table, kompot always feels wholesome and homemade.

 Ingredients (With Tips & Substitutions)

Kompot is extremely flexible. Here’s the classic version that matches your deep red pitcher.

Main Ingredients

• 4–5 cups fresh or frozen fruit
  – Cherries, strawberries, raspberries, plums, currants, cranberries
  – A mix gives the rich dark color you see in your photo

• 8 cups water (2 liters)

• ½–1 cup sugar (adjust to taste)

Optional Flavor Boosters

• 2–3 whole cloves

• ½ cinnamon stick

• ½ lemon or 1–2 tablespoons lemon juice

• 1–2 tablespoons honey (added after cooking)

Fruit Options

This recipe works beautifully with:

• Cherries (sweet or sour)

• Strawberries

• Raspberries

• Blackberries

• Plums

• Apples

• Pears

• Fresh cranberries (holiday version!)

You can also use:

• Frozen fruit

• Canned fruit (drain syrup first)

Step-by-Step Instructions

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