Blueberry Kisel from Frozen Berries
A wholesome, vitamin-rich kisel (fruit starch drink) made from frozen blueberries! In summer I freeze all kinds of berries and use them as I need them — they're a real lifesaver in the cold months. For my family I often make kisel from frozen blueberries, since it's so healthy, delicious, and full of vitamins.
papaya
Recipe author
Blueberry Kisel from Frozen Berries
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 %
6 g
26 kcal
GI:
33
/
0
/
67
- First, thaw the blueberries. 2. Then purée the berries by pressing them through a sieve or blitzing them in a blender. 3. Put the blueberry purée in a pot and add cold water, reserving about 1/2 liter (2 cups) for dissolving the starch. Bring to a boil and cook for 5 minutes. Strain to remove the skins so the kisel comes out clear. 4. Pour it back into the pot and bring to a boil, then add the sugar, stir, and let the syrup cook. 5. Dissolve the cornstarch in the reserved cold water. Pour the mixture into the boiling syrup and stir quickly. Once the kisel begins to thicken, the drink is ready.
- Keep in mind that at these proportions you get a thin, drinkable kisel. Want it thicker? Just add more starch. A rough guide: for a thin kisel use 1 tablespoon of starch per liter of liquid; for medium, 2 tablespoons per liter; for thick, 3 tablespoons per liter. Since everyone's spoons differ, add a little more or less to suit your taste.
- Also bear in mind that frozen berries release their own juice, and the amount varies from batch to batch, which affects how thick the kisel turns out. Enjoy!
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
- Frozen berries - 38 kcal/100g
Similar recipes
Related and additional categories: