starchy jelly

Method

1. 01

   Kisel, a native Russian drink. It used to be very thick. At the heart of the jelly were rye, wheat, oat decoctions. Now starch is most often used for its preparation. Usually, potatoes or corn.

2. 02

   The jelly from corn starch comes out more tender, but a little murky. Therefore, corn starch is usually used to prepare milk jelly. And in the preparation of fruit and berry options, take potato starch. How much to take for the preparation of a drink, each hostess decides depending on their preferences.

3. 03

   To obtain liquid jelly enough 1-2 tbsp. spoons of starch per 1 liter of liquid. If you put 4 tbsp. spoons of starch per 1 liter of liquid, then you get jelly in consistency similar to jelly. Fruits and berries for jelly can be taken almost any, it will turn out to be especially tasty if you use such juicy berries as: currants, cranberries, cherries.

4. 04

   Prepare the necessary products. You will need starch, sugar and berries. I'm gonna have a frozen cherry without seeds.

5. 05

   Freeze the cherries. Fall asleep with sugar and leave for 1 hour so that she lets in more juice.

6. 06

   Drink the cherry juice.

7. 07

   Pour water into the pot. Bring it to a boil. Throw the cherry in the pan and boil for 5 minutes.

8. 08

   Dilute the starch in cold water.

9. 09

   Pour the cherry juice into the pan.

10. 10

    In a thin stream, pour water with starch into the boiling compote. Pour with one hand, and the second intensively stir the liquid in the pan so that the jelly turns out without lumps.

11. 11

    Stir the jelly before boiling. Turn off the boiling jelly.

12. 12

    The jelly is ready!