The name of the drink is directly related tohistory of its preparation. Kissel is considered to be a traditional Russian dish: in the old days, housewives cooked it from fermented cereals, peas, with the addition of flour (rye, wheat and oatmeal were used). It had a very dense consistency and was more like jelly. The dish was cut into portions and put on the table with bread. Since the kissels of that time were sour, they were given a corresponding name. Over time, the dish has undergone many significant changes and eventually transformed into a full-fledged drink. Modern housewives make it from berries and fruits - both fresh and frozen - milk, cocoa, dry wine, natural juice. There are a lot of options, the most economical is considered to be kissel from jam. All that is needed is to dilute the sweet syrup in water, add sugar and starch. As for the latter, the consistency of the future drink depends on this ingredient. If you take 30 grams of thickener, you will get a liquid jelly, and eight to ten tablespoons will allow you to prepare a very thick drink. Experts recommend using potato starch, as it is believed that corn starch is more suitable for desserts and biscuit dough products. It has less strong "astringent" properties, so if you plan to add it to jelly, take one and a half or even twice as much as indicated in the recipe. If you need to take 20 grams of potato thickener to prepare a drink, then you should use 40 corn. There is another feature: in the first case, the jelly is removed from the stove immediately after boiling, and in the second, it is simmered over low heat for five to seven minutes. Each recipe has its own advantages. Milk and coffee drinks have a very delicate taste, and fruit drinks, among other things, are incredibly healthy. Made from fresh apples, apricots, pears or berries, they are a powerful boost of vitamins. If you don’t have the right ingredients, you can always make kissel from jam or juice. Here, everything depends on your personal wishes and preferences. Let’s take a closer look at the specifics of making the drink. Perhaps you’ll find a suitable recipe for yourself in our culinary library.

Drink from gooseberry

It is especially popular with children.berry and fruit jelly. It can be cooked from fresh or frozen products, for example, from blueberries, raspberries, currants, strawberries and others. In winter, dried fruits will come to the rescue: a very tasty drink is obtained from dried apricots, prunes and dried apples. Do you want to cook gooseberry jelly? Then carefully read the recipe, and when you master the theory, immediately move on to practice. Ingredients:

• slightly less than one kilogram of gooseberry
• a glass of sugar
• vanillin - optional
• two tablespoons of potato starch

For decoration:

• fresh mint

Method of preparation:Try to buy large sweet gooseberries. Before you start cooking, first wash them well, then remove excess - tails and stalks. Transfer the berries to a saucepan and pour cold water, which should only slightly cover them. A small culinary trick will help save time: the gooseberries will cook faster if you make several punctures in them with a fork or a wooden stick. Put the dishes on low heat, after ten minutes pour in sugar and add vanillin. Continue to cook the syrup until you notice that the berries have become soft - they may begin to disintegrate. As soon as this happens, move on to the next step: dilute the starch in 100 milliliters of warm fruit liquid. Stir the solution well and quickly pour it into the saucepan. While adding the thickener, do not stop working the spoon under any circumstances, otherwise the jelly will take on lumps. Once the drink boils, you don’t need to cook it anymore — just remove it from the stove and leave it to cool. Then pour it into glasses, garnish with fresh mint and serve. To make a thicker jelly, you just need to change the recipe a little: take 4.5 large spoons of starch instead of two. Also note that after the syrup starts to boil vigorously, you don’t need to turn off the stove. It should be cooked for about ten more minutes over low heat. It is recommended to pour this drink into glass vases, bowls or other forms and put it in the refrigerator. When it hardens, garnish the jelly with whipped cream or powdered sugar, put a few mint leaves on top and call your loved ones to the table. Perhaps this recipe will become your calling card. So don’t be lazy in cooking.

Cherry-plum jelly

Cook liquid and thick fruit and berry kisselsbest of all from potato starch. It is more viscous and is ideal for this kind of drinks. In addition, it is recommended to add a little citric acid. First, it needs to be diluted in water, and then poured into the bubbling syrup. Thanks to this simple procedure, the jelly will retain its color and will turn out not only tasty, but also beautiful. Let's try to make an appetizing cherry-plum drink together. We are sure that not only the little members of your family will like it, but also the older generation. Ingredients:

• half a glass of cherry pitted
• 120 grams of sugar
• 150 grams of sweet large plum
• 25 grams of starch
• a little citric acid
• cold water

Method of preparation:First, wash the berries thoroughly, then remove the pits from the cherries using a fork or a regular paper clip. You can boil the plums whole or split them into two parts. Transfer the fruit to a deep saucepan and cover with cold water, put on medium heat and bring to a boil. After the liquid starts to bubble, keep the pan on the stove for about three more minutes, then strain the broth, and sprinkle the pulp with sugar. Keep in mind that you should not use all the sugar - take only half the portion indicated in the recipe. Put the berries in the refrigerator or on the balcony for an hour. Pour the juice that forms from them into a separate bowl. Then combine the plum-cherry mass with the broth in which the fruit was boiled at the very beginning. Bring the syrup to a boil; when the first bubbles appear on its surface, keep the pan on minimum heat for another ten to fifteen minutes. Using a slotted spoon, remove the berries, cool them a little, rub them through a sieve and put them back into the pan. Add the remaining granulated sugar and citric acid diluted in hot syrup. Dissolve the potato starch in water and quickly pour it into the future jelly. At the very end, add the natural plum-cherry juice that has come out of the berries. Cook the drink while stirring constantly. After it boils, wait two minutes and turn off the burner. As you can see, the recipe is very simple, so you can forget about “quick” jelly from bags. After all, they contain a huge amount of substances harmful to children and adults: dyes, emulsifiers, flavor enhancers, and the like. A drink prepared with your own hands promises to be not only incredibly appetizing, but also very beautiful. You will see, it will quench your thirst and lift the spirits of every member of your family.

Cranberry jelly with milk

The recipe will be especially useful for young mothers.This time we suggest making thick cranberry jelly. Small red berries, despite their size, are a huge set of useful substances. Thanks to potassium salts and vitamin C, regular consumption of cranberries serves as a cold prevention. It also protects the human body from viruses, prevents the appearance of plaques in blood vessels, and prevents problems with the gastrointestinal tract. In addition, berries are an active antioxidant: they protect cells from the negative impact of the environment and slow down the aging process. We think it is unnecessary to say that a cranberry drink is useful not only for children, but also for adults. Therefore, take the recipe into service and practice. To prepare jelly, you can use both homemade and store-bought milk. In the first case, be sure to boil the product in advance in order to avoid an upset stomach. As for cranberries, you can add fresh or frozen - the taste of the drink will remain invariably appetizing. Ingredients:

• sugar - 250 grams
• 200 grams of cranberries
• four tablespoons of starch
• 500 milliliters of milk
• a tablespoon of powdered sugar
• 1000 milliliters of hot water

Method of preparation:Dry the sorted and washed berries well, then squeeze the juice out of them. You can do this with a special kitchen appliance or rub the cranberries through a sieve. Pour the resulting nectar into a non-oxidizing bowl, cover and refrigerate. Transfer the pulp itself to a saucepan, fill it with hot water, put on low heat. Cook the syrup for no longer than seven minutes, cool it after boiling and strain through cheesecloth. Now sugar the resulting broth and heat it up again on the stove, if foam appears, carefully remove it with a spoon. Fill a glass halfway with warm water and dilute the thickener in it. When it is completely dissolved, pour it into the fruit syrup, while continuing to stir. Bring the drink to a boil, at the very end pour in the squeezed cranberry juice, which has been infused in the refrigerator all this time. Keep the pan on the stove for another five to eight minutes, then let the drink cool. Distribute the jelly into bowls, freeze in the refrigerator, and then serve with milk or cream. The recipes we offer are very simple, and the drink is incredibly delicious. This fruit jelly is something everyone should try. We recommend reading:

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