A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant fruit will work. Kompot is great as is, but you can spike it, too: Just add a splash of vodka or gin to the pitcher, or top off glasses with Champagne.

Martha Stewart Living, July/August 2020


Credit: Kate Sears

Recipe Summary test

15 mins
4 hrs 45 mins
Makes 1 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.

  • Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.

  • Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.

  • Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.