Gooseberry and Currant Kompot

Yesterday I posted on Facebook a photo of my breakfast. A fit, healthy breakfast and all that sort of thing. Fruit, I mean. Gooseberries and currants — red and white. Someone made a snide comment about it being rabbit food. Perhaps.

One thing’s for sure. Those currants and gooseberries weren’t particularly sweet. Quite tart, in fact. So I put them to use in the best possible way. No, I didn’t give them to a rabbit (I haven’t got one). I made kompot, a fruit drink. Nothing to it. An extremely primitive way of using things up. But effective.

So today I’m enjoying a refreshing, slightly tart yet also sweetish kompot, which is just the thing on such a hot day. It’s simple enough, but perhaps someone has never made it and doesn’t know how, so I’m posting it and recommending it.

Recipe at a glance:

Preparation time: 60 minutes (an hour, that is 🙂

Serves: several people

Calories: 3 tablespoons of sugar’s worth

Ingredients for a tart summer kompot:

• 2 handfuls red gooseberries
• 1 handful redcurrants
• 1 handful whitecurrants
• 3 tablespoons sugar
• 2 litres water

Recipe for kompot:

I washed the fruit thoroughly. I put it in a medium saucepan (I didn’t strip the currants from their stalks). I poured in water (about 2 litres) and added 3 tablespoons of sugar. I set it over a medium „heat” (setting 5 on a scale of 1 – 10 for me) and cooked it for about 60 minutes. Then I switched off the „heat”, put the lid on the pan and left it to cool.

Kompot tastes best cold. It’s slightly tart and refreshing. Perfect for summer. Enjoy!