Bulgarian Strawberry Kompot
Growing up in a Bulgarian home, strawberry kompot was a familiar part of summer. It was made when strawberries were at their best, then enjoyed chilled with both the fruit and the lightly sweet syrup. This traditional Bulgarian strawberry kompot recipe uses just a few simple ingredients and is an easy way to preserve the flavor of fresh strawberries for later. (note: Bulgarian Kompot is different from Compote known in other countries - Kompot is for drinking)
Bulgarian Strawberry Kompot (Refrigerator Method)
Ingredients (makes about 6–8 cups)
1.5–2 pounds fresh strawberries, hulled and halved (or left whole if small)
6 cups water
3/4–1 cup granulated sugar (adjust to taste and berry sweetness)
Zest and juice of 1 lemon (about 2 tablespoons juice) or 2–3 tablespoons lemon juice
Equipment
Large pot (at least 3 quart)
Wooden spoon or heatproof spatula
Ladle
Clean jars with lids (Mason jars or similar), chilled if possible
Instructions
Prepare fruit: Rinse strawberries, hull and halve them if large. Place in a colander to drain briefly.
Combine ingredients: In the large pot, add 6 cups water, sugar, lemon zest and juice, and optional spices. Stir to combine.
Heat and dissolve: Bring the water and sugar mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves.
Add strawberries: Once the syrup is boiling, add the strawberries. Return to a gentle boil, then reduce heat to maintain a low simmer.
Simmer briefly: Simmer strawberries in the syrup for 5–8 minutes, just until the fruit is softened but not falling apart. Taste and adjust sweetness or lemon as needed.
Cool slightly: Remove the pot from heat and let the kompot sit for 5–10 minutes to allow flavors to meld.
Ladle into jars: Using a ladle, carefully transfer strawberries and syrup into clean jars, leaving about 1/2 inch headspace. Wipe rims if needed and seal with lids.
Chill and store: Let jars cool to room temperature, then refrigerate. Kompot will be ready to enjoy after a few hours and will keep in the fridge for up to 7–10 days.
Serving suggestions
Serve chilled, spooned over ice, with a splash of sparkling water as a refresher, or warmed gently for a cozy drink.
Notes
For a lighter syrup, reduce sugar to 1/2 cup; for a richer syrup, increase to 1 cup. If strawberries are very sweet, start with less sugar.
If you prefer a longer shelf life or shelf-stable canning, follow a proper water-bath canning procedure instead of refrigerating. This recipe is specifically for fridge storage.
