Classic cherry kompot
3 l water, 500 g sour cherries, 150 g sugar. Bring water to a boil, add fruit and sugar, simmer 5 minutes, cover and cool overnight.
Dried fruit uzvar
300 g mixed dried apples, pears and prunes, 3 l water, honey to taste. Rinse fruit, simmer 30 minutes, steep 4 hours.
Rye bread kvass
500 g dark rye crusts toasted, 4 l water, 150 g sugar, 1 tsp yeast, raisins. Steep crusts 6 hours, strain, add sugar and yeast, ferment 12 hours, bottle with raisins, chill.