Fresh berry compote is about as simple as summer drinks get: a short ingredient list, barely any time at the stove, and a result that works just as well warm on a cool day as it does chilled in the heat. Unlike store-bought juice, homemade compote has no preservatives, and the amount of sugar is entirely up to you.

Compote turns out well with pretty much any seasonal berry — strawberries, raspberries, currants, cherries — whether used alone or mixed together. Currants and cherries lean tarter, while raspberries and strawberries bring natural sweetness and a brighter aroma. Mixing a few kinds together usually gives a more balanced flavor than a compote made from just one.

Long cooking doesn’t do this drink any favors: the longer the berries boil, the more vitamin C breaks down, and the flavor starts tasting more “cooked.” It’s better to simmer for just a few minutes after it comes to a boil, then pull the pot off the heat and let it steep under a lid — that’s enough for the flavor and color to fully transfer into the liquid.

Written recipes often call for a fairly generous amount of sugar, but a lot depends on how sweet the berries themselves are: ripe strawberries at peak season need noticeably less sugar than early-season or tarter berries. It’s smarter to start with less, taste after simmering, and add more only if needed.

Serve it strained for a lighter, clear drink over ice, or with the berries left in for a heartier version you can eat with a spoon. It keeps well in the fridge for 3-4 days in a sealed container, and the flavor only deepens over time.