Kissel
6 servings
20 minutes
Kissel is both a drink for cold winter evenings and a dessert in its own right. Kissel can also be turned into a topping for syrniki or pancakes. In our recipe, the kissel is made from cranberries and currants, but the same can easily be repeated with strawberries, cherries and other berries. It is important to thoroughly dilute the starch so that there are no lumps left in it.
1
Mash the berries with a pestle or spoon.
- Cranberry: 220 g
- Currant: 220 g
2
Pour a glass of cold water.
- Potato starch: 50 g
3
Pass through a sieve.
4
Pour 1 liter of water over the berry pomace, place it on the fire, bring to a boil and cook for 5 minutes.
- Water: 1500 ml
5
Then strain the broth.
6
Add sugar to it and bring to a boil again.
- Sugar: 300 g
7
Pour starch with a glass of cold water and mix until a uniform consistency.
- Potato starch: 50 g
8
Pour into the berry broth, bring to a boil again while stirring with a whisk.
- Potato starch: 50 g
9
Then pour in the berry juice and stir.
- Cranberry: 220 g
- Currant: 220 g
10
Remove from heat, cool down, and serve.