4 pints berries, hulled and rinsed (We used 3 pint of strawberries and 1 pint blueberries. Feel free to swap with your favorite berries!)
¼ to ½ cup sugar (adjust to taste)
1 lemon, zested
Ice cream, yogurt, ricotta, or toast
Add berries, sugar and zest to a pot with about ½ cup of water and cook over medium heat for 20 minutes or so, stirring occasionally. The berries should be brightly colored, fragrant and a bit falling apart. Let cool slightly and serve any way you like: over yogurt, ice cream, whipped ricotta, or on toast. Extra compote will keep in a sealed container in the fridge for about a week.