Many remember kissel as drink of the childhood. In kindergartens children with enviable regularity were given it for lunch though it was pleasant to not everyone. And here home-made berry kissel – really tasty drink, and it has to be pleasant to both children, and adults. Besides, kissel is useful to health. It well influences an alimentary system. It is recommended to drink at gastritis and stomach ulcers of a stomach and duodenum.
It is required to you
- Than berry (fresh or frozen) - the one-liter jar or is less;
- 5 l and 0.5 l of water for starch cultivation;
- 3 tablespoons sugar to sand;
- 4 tablespoons of starch.
Instruction
1. We take berries. Berries will approach any. Kissel can be cooked from strawberry, bilberry, raspberry, a guelder-rose. Cranberry kissel is considered the most useful.
2. We wash fresh berries and we put in a pan. If the berries frozen, then also we put them in a pan, without defreezing. We fill in with water, we bring to the boil. It is possible to put berries in boiled water at once, then more vitamins will remain.
3. If after boiling the skin (it depends on a type of berries) was formed, we remove it and we continue to cook berries within 10 minutes.
4. We filter the received berry compote through a sieve, a gauze or a colander. In order that berries gave all the juice, it is possible to suppress them a usual masher. We pour out the received liquid in a pan. The wrung-out berries can be thrown out. But it is possible to fill in them with boiled water, to insist within 2-3 hours and to drink as slabonasyshchenny fruit drink (It for very economical hostesses!).
5. We bring the filtered liquid in a pan to the boil. We add granulated sugar. We add starch to 0.5 l of cold water, carefully we stir. Slowly we pour out starch in the boiling berry drink, continuously stirring slowly. We bring everything to the boil. Kissel is ready!