Shared by Sasha Shor
Shared by Sasha Shor
Kompot (Sweet Cherry Punch)
Yield: 2 liters
Kompot (Sweet Cherry Punch)
Yield: 2 litersSasha likes leaving the fruit in the punch but some prefer to strain it and drink it clear. Do whatever you like, it’s just cherry punch! It’s not customary to add ice to kompot as it dilutes the sweet-tart balance of the punch so keep it ice cold and in the fridge…it won’t last long anyway!
Ingredients
- 6 quarts (24 cups) water
- 2 pounds fresh dark red sweet or sour cherries, depending on your preference, pitted and stemmed
- 1 cup sugar
Preparation
Step 1
Place cherries and sugar in a large 8 quart pot and add water. Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
Step 2
Take off heat, taste for sweetness and adjust if necessary.
Step 3
Allow to cool in the same pot until it comes to room temperature.
Step 4
Transfer to a large jar or covered pitcher and allow to chill for 6 hours or preferably overnight.
