cherry jelly
4 servings
30 minutes
Cherry kissel is a classic drink of European cuisine, originating from ancient Slavic traditions. Its rich ruby color and thick consistency make it not only tasty but also aesthetically appealing. Cherry, with its slight tartness and pronounced fruity aroma, adds freshness and pleasant astringency to the drink. Added sugar softens the taste, while potato flour makes the kissel velvety and tender. This drink not only quenches thirst but also warms in cold weather. It can be served as a standalone dish or used as a sauce for desserts. Cherry kissel is not just a drink; it is part of cultural heritage that preserves the taste of home comfort and traditions.
1
Wash the cherries in cold water, remove the pits, sprinkle with sugar, and leave for half an hour. During this time, stir several times to release more juice, which should be drained and then added to the prepared jelly.
- Cherry (sour): 165 g
- Sugar: 0.8 glass
2
Crush the berry seeds, pour with 2.5 cups of hot water, boil and strain. Pour the resulting broth over the berries and boil again.
- Cherry (sour): 165 g
3
Pour diluted potato starch into the boiling broth with berries, bring to a boil again, remove from heat, add berry juice, and stir.
- Potato flour: 2 tablespoons
- Cherry (sour): 165 g