Not everyone at my table wants wine. (Shocking, I know. Yes, those people exist.)

Quick answer

When I need a backup plan for the kids and the guests who don't drink, I make kompot, my homemade fruit punch. I simmer whatever fruit is about to go soft with water, fresh mint and honey to taste for about 30 minutes, then strain and chill it.

Between the kids (my grandkids) and the guests who just don't do alcohol, I always need a backup plan. So I make my homemade fruit punch. Honestly? It's basically a rescue mission for fruit that's about to go bad.

Apples, pears, berries, oranges: whatever is hanging around the crisper drawer goes in the pot.

Anne's hands slicing a pear into chunks on a wooden cutting board, apple pieces beside it
Tap water running into a steel pot of chopped apples, pears and a red-skinned stone fruit at the kitchen sink
Skins on, chopped up, and into the pot.

You end up with a gorgeous, refreshing drink. The kids are happy, the guests are happy, and you look like you actually planned a signature mocktail.

Apples, pears, strawberries, orange wedges and fresh mint simmering in a pot of rosy liquid on the stove
A colander full of simmered apple, pear and orange pieces lifted over a pot of rosy strained kompot
Simmer for about 30 minutes, then strain out the fruit mush.

Watch the reel

A stemmed glass of rosy fruit punch over ice, topped with strawberries and an orange-peel twist, on a white tablecloth

Watch the full reel on Instagram @oyveyrose.

In the kitchen

Chunks of apple and pear, orange wedges, strawberries and fresh mint in a pot of water as honey streams in

How to Make Kompot, the "I Totally Planned This" Fruit Punch

  • Cook about 30 min
  • Pareve

Ingredients

  • Apples, pears, berries, oranges (use whatever is about to go soft!)
  • Honey, to your liking
  • A handful of fresh mint
  • Water

Method

  1. Chop up all your sad, about-to-go-bad fruit. Oranges can go in peel and all.
  2. Put the fruit in a pot of water with the honey and the mint.
  3. Simmer for about 30 minutes.
  4. Strain the liquid and ditch the fruit mush.
  5. Chill it in a nice glass pitcher.
  6. Pour over ice, with a strawberry and a twist of orange peel on top.

More easy hosting from my kitchen: five homemade challah dips in 20 minutes and my kosher chicken Kyiv with plant-based garlic butter.

Forget the Merlot. Pour the punch.

Cheers!