Traditional Albanian kompot: the refreshing drink with dried fruit and spices

Kompot is one of the most traditional drinks of Albanian cuisine — a sweet, aromatic liquid prepared by boiling dried fruit with spices. It is served cold in summer and warm in winter, and is also known as “hoşaf” in Balkan cuisine.

Ingredients (for 8–10 glasses)

• 100 g dried apples
• 100 g dried pears
• 100 g dried apricots
• 60 g raisins
• 60 g prunes
• 1 cinnamon stick
• 4–5 cloves (optional)
• 100–120 g sugar (to taste), or honey
• 2–3 lemon slices
• 2.5 liters of water

Preparation steps

1. Wash the dried fruit with warm water and leave it to soak in cold water for about 30 minutes.
2. Put it in a large pot with 2.5 liters of fresh water and place over medium heat.
3. As soon as the water starts to boil, lower the heat and add the cinnamon stick and the cloves.
4. Let it simmer gently for 25–30 minutes, until the fruit has completely softened.
5. Add the sugar and the lemon slices and leave for another 5 minutes over low heat.
6. Remove the pot from the heat and let the kompot cool to room temperature.
7. Place it in the refrigerator for at least 2 hours and serve cold. The fruit can be eaten together with the liquid or kept for yogurt and desserts.

Preparation time: 10 minutes (+ 30 minutes soaking) | Cooking time: 35 minutes | Servings: 8–10 glasses

Tips

If you want it lighter, add more water; if you want it more concentrated, reduce the amount of water. Add the honey after the kompot has cooled a little, so it does not lose its properties.