Combine the water, cherries, and sugar in a medium stockpot.

Set over high heat and bring to a boil.

Once it reaches an active boil, reduce the heat to medium-high to maintain a gentle simmer, and cook for 20 to 25 minutes.

Once the fruit has split and the color of the liquid has taken on a ruby hue, it is done.

Remove the pot from the heat and set it aside to cool.

Drink warm or chilled, making sure to give each glass a piece of fruit or two.

The kompot can be made and kept in the fridge for 4-5 days. Any longer than that and it may start to ferment slightly. I kept mine for about three weeks and by the end of its life, it was slightly fizzy and a bit boozy. This is not a bad thing to my mind, but you wouldn't want to serve it to kids in that state.