Ingredients
3 pounds stone fruit, such as peaches, plums, cherries, and/or apricots, pitted and chopped (6 cups)
2 cups mixed fresh berries
1/2 cup sugar
2 cinnamon sticks, broken up into pieces
1 to 3 tablespoons fresh lemon juice
Preparation
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.
