Kompot

Prepare the fruit: rinse the Cherry and remove pits, core and cut the Apple into wedges (peel if you prefer), hull and halve large Strawberry, and rinse the Blackcurrant and pick off any stems.

In a large pot combine Water and Granulated Sugar; bring to a gentle boil while stirring so the sugar fully dissolves.

Once the sugar is dissolved, reduce the heat to a low simmer and add the prepared cherries, apples, blackcurrants, and strawberries to the pot.

Simmer gently for about 10–20 minutes (depending on fruit ripeness) until the fruit releases its color and flavor and the apples are tender but not falling apart.

Taste and adjust sweetness if needed—add a little more sugar and stir until dissolved if you prefer a sweeter drink.

Remove the pot from heat and let the kompot cool to room temperature so the flavors continue to meld; for a clearer drink, strain out the solids with a sieve, or leave the fruit in for a more rustic presentation.

Chill in the refrigerator for several hours before serving; serve cold over ice or warm, garnished with a piece of the cooked fruit if you kept it in.