Makes 3-4 liters
Many eastern European countries enjoy Kompot all year round. This sweet, chilled drink is refreshing on a hot summer’s day and, in the winter, Bulgarian children enjoy kompot as part of the Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor. When serving, be sure to give everyone a few bits of fruit at the bottom of their glass!
10 cups water
1 cup sugar
6 oz prunes
4 oz currants (about 3/4 cup)
3 oz dried apricots
4-8 cups ice
1. Add all ingredients, except ice, to a large pot.
First the prunes – not just for old ladies, you know! I keep prunes in my fridge door for snacking on. I can only get Keith to eat them if I call them dried plums. Go figure.
Next, the dried apricots. This particular brand is organic. I’ve never seen such dark, sultry apricots before – they look like fireplace embers, right before they burn out.
Then, pile on the currants (raisins work fine, too). Dried fruit is quite sweet because all the sugars are concentrated. However…
… in Bulgaria they add more sugar. A country after my husband’s heart.
Add water to dissolve the sugar and pull out the flavors from the dried fruit.
2. Bring to a boil and reduce heat. Simmer for 45 minutes to an hour. Remove from heat.
The mixture cooks up into an opaque black drink that needs to be watered down. Use ice, so you can drink it faster!
Make your kompot as light or heavy as you want. Just be sure to add a few pieces of fruit on the bottom.
That’s some fine sippin’ for a Saturday afternoon.
Thank you, Bulgaria!