Blackcurrant Kissel
A vitamin-rich drink — both a pleasure and a benefit any time of year! I think everyone has tried kissel, but not everyone knows how to make it. Kissel is a real treat: it can be very thick — thick enough to eat with a spoon — or thin enough to drink. It's served both warm and well chilled. The warm version is lovely to sip on a cold winter day, while the chilled one is wonderfully thirst-quenching in the heat. Make this delicious treat for your family — they'll love it! For a thicker consistency, increase the amount of starch.
alena•♫
Recipe author
Blackcurrant Kissel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
7 g
26 kcal
GI:
57
/
0
/
43
- If the berries are fresh, sort and wash them, then leave them in a colander to let the excess liquid drain. Frozen berries should be thawed first — the juice they release will go into the kissel too. 2. Pour the water into a saucepan, set it over the heat, and bring it to a boil. 3. Lightly mash the berries and add them to the boiling water. 4. Cook the berries for 2 minutes. 5. Strain the future kissel through a fine sieve. 6. Pour the strained liquid back into the pan and set it over the heat again. 7. Add the sugar to the liquid. Taste it — if the amount given clearly isn't enough for you, add more. 8. Dissolve the starch in cold water. 9. Pour in the dissolved starch in a thin stream, stirring the berry liquid constantly. 10. Remove the kissel from the heat and let it cool. Kissel can be served warm or cold — it's delicious either way. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Water - 0 kcal/100g
- Blackcurrants - 38 kcal/100g
- Frozen blackcurrants - 44 kcal/100g
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