A selection of recipes for making delicious compotes for a summer day at home. What and how to properly prepare summer compote. Culinary tips and secrets. Video recipes.
Nothing will quench your thirst in the summer heat like a cool fruit and berry compote. No store-bought juice beats a real freshly brewed homemade compote. Intense aroma, fragrant, pleasant sweet and sour aftertaste … they will conquer everyone without exception. The refreshing drink will not only quench your thirst in the hot summer period, but also bring pleasant delight to both adults and children. This material offers TOP-10 recipes for summer compote, as well as all the subtleties that you should pay attention to when preparing a drink.
Cooking tips and subtleties
- Compote in Russian cuisine is a drink made from berries, fruits and vegetables boiled in water with added sugar. Unlike European cuisine, where compote is more of a fruit dessert in thick syrup.
- To make the compote tasty, it is important to use good quality water, spring or filtered.
- Fruit and berry mixes can be fresh or frozen. Dried fruits are often used in the drink. Separately, it is necessary to highlight the uzvars - compote, to which honey is added.
- Cut the fruit into equal slices so that they evenly give off the juice. Cut hard fruits into small pieces, soft - into large ones, and put the berries whole.
- Persimmons, pomegranates, quince and bananas are not suitable for compote.
- If using sweet fruits, balance the flavor with sour fruits like lemon, cranberry, currant.
- Frozen mixtures do not need to be thawed. Put them and dried fruits in cold water, because they need time to thaw or swell, respectively. Put fresh fruits and berries in boiling water only. They need a high temperature to make them give out juice and all the beneficial vitamin properties without destroying them.
- Use any sugar as a sweetener: white, brown, fruit, cane. The taste of the drink will be slightly different each time. You can replace it with honey, but put it in a cooling drink. It will be even more fragrant and healthier. In addition to sugar, you can get a sweet taste using jam or jam.
- The amount of sweetness depends on the acidity of the fruit or berry. The standard ratio of sugar to water is 1: 2. On average, 1 liter of water - 0.5 tbsp. Sahara.
- For the taste and aroma of the compote, add spices a minute before its readiness: cinnamon, cloves, lemon balm, ginger, allspice, mint, nutmeg, vanilla. Wine and fruit juices are often poured into the compote, lemon zest and rose petals are added. Add zest during cooking and remove after cooling the drink.
- A pinch of coarse salt will better reveal the aroma of fruits and spices in the compote.
- The cooking time depends on the fruit. Hard fruits are cooked for 10-20 minutes, soft fruits - 5-10 minutes. It is impossible to cook compote for too long, otherwise the fruit will lose color, shape, taste and vitamins.
- To preserve more nutrients in the drink, bring the compotes only to a low boil, remove from heat and let it brew.
- If you want to preserve the vitamins in the drink as much as possible, pour the fruits and berries with the syrup in a thermos and leave to infuse for 10 hours.
- Vitamins are better preserved if you add a pinch of citric acid to boiling water.
- It is better to drink compote cold, because cooling down, it acquires a richer taste.
- The drink is stored at a temperature of 2 to 14 degrees for several days. It can be frozen in the freezer, where it will be stored for about a month.
- It is important that any summer compote can be preserved by harvesting it for the winter.
- You can prepare a drink not only on the stove, but also in a multicooker, using the "stewing" or "soup" mode.
Blueberry and strawberry compote
A fragrant and bright summer strawberry and blueberry compote will become a delicious vitamin addition to a family lunch and a festive dinner. You can drink it both cold and hot instead of tea.
- Caloric content per 100 g - 126 kcal.
- Servings - 5
- Cooking time - 30 minutes
Ingredients:
- Water - 1 l
- Blueberries - 350 g
- Strawberry - 350 g
- Sugar - 200 g or to taste
- Melissa - 2 sprigs
Cooking blueberry and strawberry compote:
- Wash the strawberries and remove the green stalks.
- Wash the blueberries.
- Pour sugar into a saucepan and pour in water. Bring the syrup to a boil.
- Put the berries in boiling sweet water and bring to a boil over moderate heat. Boil them for 2 minutes.
- Add washed lemon balm sprigs and turn off heat.
- Leave the drink to infuse for 5 hours.
Cherry-apricot compote
A healthy and tasty cherry-apricot refreshing compote with the addition of aromatic mint. A fragrant and bright compote will always come in handy on a hot summer day.
Ingredients:
- Water - 3 l
- Fresh cherry - 400 g
- Apricot - 200 g
- Peach - 100 g
- Citrus peel - 10 g
- Sugar - 400 g or to taste
Cooking cherry-apricot compote:
- Rinse all fruits well.
- Cut apricots and peaches in half and remove the pits. Cut the fruit into 4 halves.
- If cherries with green tails, then remove them. Do not remove the bones.
- Pour cold water into the cooking pot, add sugar and send the pot to the stove. Bring to a boil over low heat.
- Dip fruits in boiling syrup, boil again and immediately remove the drink from heat.
- Add lemon or orange zest.
- Close the pan with a lid, leave to cool and infuse for at least 5-6 hours.
Chokeberry and cherry compote
Vitamin summer cherry and mountain ash compote with an amazing aroma. Chokeberry is valued for its vitamin composition and medicinal properties. And in combination with cherries, the berry will acquire an exquisite taste and rich ruby color.
Ingredients:
- Water - 1 l
- Chokeberry - 250 g
- Cherries - 150 g
- Sugar - 200 g or to taste
- Lemon zest - 10 g
Preparation of chokeberry and cherry compote:
- Sort fresh berries, sorting out the spoiled ones, and rinse with running water.
- Tear off the green stems from the cherries.
- Pour water into a saucepan, add sugar and bring to a boil.
- Put the berries in the boiling syrup and bring to a boil again.
- Remove the pan from the heat immediately.
- Add a ribbon of lemon zest to the saucepan, close it with a lid and leave to infuse for 10 hours.
Pear and apple compote
Summer compote made from apples and pears is the most common and common version of the drink. It is boiled from fresh, frozen and dried fruits. This delicious refreshing compote will be appreciated by both adults and children. And the added cinnamon will make the drink more aromatic and rich in taste.
Ingredients:
- Water - 1 l
- Fresh pears - 250 g
- Fresh apples - 250 g
- Cinnamon - 1 stick
- Sugar - 200 g or to taste
- Lemon juice - from 0.5 lemon
- Mint - 2 sprigs
Cooking pear and apple compote:
- Wash the apples and pears, core them with seeds and cut into 4-6 pieces, depending on the size.
- Pour sugar into a saucepan, add a cinnamon stick and pour in water. Bring everything to a boil.
- Dip fruits in boiling water, bring to a boil again and cook until tender, about 10 minutes.
- A minute before the end of cooking, lower the mint sprigs and turn off the heat.
- Wash the lemon, squeeze the juice out of it and immediately pour it into the compote. Make sure the lemon seeds don't fall off.
- Stir and let sit for a few hours.
Compote with strawberries and rhubarb
Summer, bright and appetizing compote from juicy strawberries and fresh rhubarb. The homemade drink turns out to be incredibly aromatic, moderately sweet and with a pleasant sourness that rhubarb gives it.
Ingredients:
- Water - 3.5 l
- Rhubarb - 5 stems
- Strawberry - 500 g
- Sugar - 6 tablespoons or to taste
- Mint - small bunch
Cooking compote with strawberries and rhubarb:
- Wash the rhubarb, peel the stems and cut into small pieces.
- Wash the strawberries, remove the green stalk and cut the large years in half, and leave the small ones intact.
- Boil water in a saucepan and add the chopped rhubarb.
- Add sugar and cook over medium heat for 3-5 minutes.
- Then add the strawberries and cook for another 2 minutes.
- Turn off the heat, add the washed mint leaves, cover the pan with a lid and let it brew for 2-3 hours.
Ranetki, lingonberry and blueberry compote
Summer compote from slightly tart and sour Ranetka apples is enriched with minerals and vitamins. After heat treatment and infusion, many beneficial nutrients are preserved in it.
Ingredients:
- Ranetka apples - 150 g
- Lingonberry - 50 g
- Blueberries - 50 g
- Water - 2 l
- Sugar - 50 g
Cooking compote from ranetki, lingonberry and blueberry:
- Rinse lingonberries and blueberries, sort and remove the spoiled ones. Also tear off the leaves.
- Wash the apples and remove the tails.
- Pour water into a saucepan, add sugar to taste and put it on fire.
- Bring to a boil and dip the wild-berry ranetki in boiling water.
- Bring to a boil again and cook for 2-3 minutes.
- Turn off the heat, cover the pan and leave to infuse for 2 hours.
Summer compote from apricots
Delicious apricot compote from fresh fruits. The drink is light and elegant, aromatic and healthy. Serve chilled for lunch, afternoon tea, or dinner with cookies and any pastries.
Ingredients:
- Apricot - 200 g
- Sloe - 200 g
- Sugar - 100 g
- Water - 2 l
Cooking summer apricot compote:
- Wash the apricots and remove the seeds.
- Wash the thorns.
- Pour water into a saucepan, place on the stove and bring to a boil.
- Add apricots and thorns to the saucepan.
- Bring to a boil and simmer for 20-25 minutes.
- Pour sugar into the fruit broth to taste and stir.
- Cool the finished apricot and sloe compote and start tasting.
Peach and apple compote
Summer peach compote is very aromatic in a duet with sweet and sour apples, freshness of lemon and mint. In the summer, it will quench your thirst and replace harmful carbonated drinks.
Ingredients:
- Peaches - 1 kg
- Sour apples - 3-4 pcs.
- Lemon - 1 pc.
- Sugar - 1, 5 tbsp.
- Cinnamon - 1 stick
- Water - 2 l
- Mint - 2 sprigs
Cooking peach and apple compote:
- Wash the lemon with a brush and peel off the zest with tapes using a paring knife.
- Squeeze the juice out of the lemon pulp.
- Put the zest in a saucepan, cover with sugar and let stand for 20 minutes.
- Pour in cold water and bring to a boil.
- Wash peaches and apples, cut into 4 pieces and remove seeds.
- Place peaches and apples in boiling syrup and boil again.
- Immediately remove the pan from the heat, pour in the lemon juice and add the washed mint leaves.
- Cover the pot with a lid and cool the drink completely.
Currant and gooseberry compote
Delicious and vitamin summer compote from gooseberries and red currants. The drink is not sugary, with a rich sweetish-sour taste. It is ideal for serving chilled.
Ingredients:
- Gooseberry - 1 kg
- Red currant - 1/2 kg
- Sugar - 300 g
- Water - 2.5 l
- Mint - 4 sprigs
Cooking summer red currant and gooseberry compote:
- Sort the gooseberries and currants, sorting out the spoiled berries, and wash.
- Pour the berries into a saucepan, add sugar and pour boiling water over.
- Bring the contents of the pot to a boil again and cook for 5 minutes.
- Remove the pan from heat and lower the mint leaves.
- Leave the compote to infuse under the lid for 40 minutes and strain through a fine sieve.
Mulberry compote
Mulberry compote with pleasant sweet and sour taste and delicate berry aroma. It is an excellent thirst quencher. And to give the drink a more interesting taste, you can add a few leaves of mint or lemon balm.
Ingredients:
- Water - 1.5 l
- Sugar - 200 g
- Mulberry - 500 g
- Citric acid - 0.5 tsp
Cooking mulberry compote:
- Pour water into a saucepan and bring to a boil.
- Add sugar and boil for 3-4 minutes.
- Sort the mulberry, removing the spoiled berries, and rinse gently.
- Send the berries to a saucepan with boiling syrup and after boiling again, simmer at a low boil for 10 minutes.
- Turn off the heat, add citric acid to the saucepan and stir.
- Cover the pot with a lid and cool the compote to room temperature.
- Then strain the drink through a fine sieve.
