A sweet, sticky liquid that carriesThe name kisel is probably familiar to everyone from childhood. This drink is often served to children in kindergartens, and in the days of the Soviet Union, when there was no talk of any Sprite or Coca-Cola, housewives cooked fruit compotes at home and, in order to somehow diversify the meager menu, added starch to them. The result was kisel. In the old days, it was made on the basis of fermented cereal crops, which is where the name of the dish came from, because the drink of that time had a slightly sour taste. It was consumed with bread as a full-fledged dish. Most modern women have safely forgotten what real kisel is. To make their life easier and not spend a lot of time in the kitchen, they prefer a quick option. Today, it is enough to buy a packaged crumbly product in a supermarket, pour boiling water over it and keep it on the stove with constant stirring. In just fifteen minutes, a sweet thick syrup will appear on your table. However, it is hardly possible to classify it as a full-fledged jelly. In fact, it is very easy to prepare the drink yourself at home. Therefore, we suggest choosing a recipe and trying it out in practice to see what will come of it.

Liquid jelly from juicy strawberries

Making homemade jelly takes very little time.a little time and effort. First, you need to decide which recipe suits you best. Do you like berries? Then we recommend cooking it from black or red currants, gooseberries, raspberries. You can even make a mix of various ingredients - whatever your heart desires. Fresh fruits can be easily replaced with dried or frozen ones without harming the future taste of jelly. Therefore, the drink can please your loved ones all year round. Those who have children should know that doctors recommend introducing jelly into the menu of babies after a year. Since the product is quite high in calories due to the carbohydrates contained in starch, you should not overdo it with feeding either. The daily norm for children from 12 to 36 months is 100-150 milliliters per day. At the same time, it is better to give the drink at lunch or dinner no more than once or twice a week. So, let's first master the "strawberry" recipe. Ingredients (the products are designed for two servings):

• 300 milliliters of water
• 100 grams of fresh or frozen strawberries
• potato starch - small spoon
• 1/2 lemon (only a teaspoon of juice will be needed)
• 15 grams of granulated sugar

For decoration:

• two leaves of mint or three strawberries - if desired

Method of preparation:First, remember a few nuances. This recipe includes freshly squeezed lemon juice, which not only gives the drink a light, slightly sour taste, but also helps to preserve a bright, rich color. If you do not have this citrus, replace it with citric acid - the result will be the same. Decided to make jelly from frozen strawberries? In this case, in advance - about 60 minutes - take them out of the freezer and let them thaw a little. The proposed recipe will help you cook a liquid drink, but it is enough to add a little more starch, and the jelly will come out thick. Let's get started! Put a saucepan with water on low heat. While it is heating up, dilute the thickener in 20 milliliters of warm boiled liquid. Then thoroughly wash the strawberries, clean them from leaves, stems and grind in a blender. There is another way - you can rub the berries through a sieve. When you are done, strain the resulting juice using a piece of gauze folded several times. Pour half of the granulated sugar into the strawberry juice, squeeze out the lemon juice and mix the ingredients. As soon as the water starts to boil, add the rest of the sugar and quickly pour in the diluted starch. Stir the syrup constantly, without stopping working with a spoon. Bring it to a boil, hold it on the fire for about five more minutes, add the berry juice. The resulting jelly should be cooled well, before serving, distribute it among cups. Does the recipe seem too boring to you? Then decorate the drink at your discretion. Fresh strawberries, cut into cubes, and whipped cream are suitable for this, you can also put a few mint leaves on top.

Lemon jelly

Freshly squeezed juices can be used to create realculinary masterpieces, and the following recipe is a vivid confirmation of this. We suggest making thick lemon jelly. This drink perfectly quenches thirst, so it is especially popular in the summer. It will also be a great addition to a picnic in nature. A slightly sour taste and a delicate yellow color of the jelly will do their job - adults and children will be satisfied. Ingredients:

• two large lemons
• 80 grams of starch (it is recommended to use potato)
• 500 milliliters of cold water
• 100 grams of sugar

Method of preparation:The jelly we are going to talk about is quite thick due to the large amount of starch, so you can even eat it with a spoon. If you want a more liquid consistency, take a little less thickener. You can also change the recipe depending on your taste preferences. To make it sweet, add not 100, but 120-130 grams of sugar. Now let's move from theory to practice. Peel the fruit, cut the remaining pulp into small slices. Put the zest in a saucepan with water, pour in the sand and put the mixture on low heat. When it boils, take out the peel and continue heating the drink for a while. Then pour in the starch, previously diluted in water (take at the rate of 80 grams per 1/2 cup of water). The jelly needs to be cooked with constant stirring, otherwise it will form lumps. Now squeeze the juice out of the lemons, remove the excess pulp, and pour the nectar into the pan. Work it a few times with a spoon and set the drink aside until it cools. Enjoy! If you decide to change the recipe and make a very thick jelly, you can experiment with serving it. We suggest this option: when the mixture cools down a little, pour it into a deep dish and put it on the top shelf of the refrigerator. Soon the drink will harden and become like a soufflé. To take it out without damaging it, cover the dish with a flat plate and turn it over. You will get a kind of lemon half-dome; decorate it with slices or zest of the fruit - stick them into the dish. You can use whipped cream or cut the jelly into pieces and arrange them together with ice cream balls in portioned bowls.

Kissel "Carotene" from carrots, oranges and lemon

Almost everyone knows about the benefits of carrots.Firstly, it contains the daily norm of carotene (about six milligrams). Daily consumption of the vegetable, even in small doses - 100-150 grams, will help prevent night blindness as a manifestation of vitamin A deficiency. In addition, carrots have an antiseptic, choleretic, anti-inflammatory, as well as demineralizing and expectorant effect. It improves the functioning of the gastrointestinal tract, which is why nutritionists strongly advise eating salads with the addition of this product on an empty stomach or as an "aperitif" before the first course. Freshly squeezed carrot nectar can not only increase the body's defenses, but also give the face a fresh look, strengthen hair and nails. Vegetable juice can also be used to make jelly, so let's look at the following recipe. To make the drink rich and unusual, add citrus fruits. Ingredients:

• 200 milliliters of berry juice
• 400 grams of carrot
• orange peel
• granulated sugar - 100 grams
• half a small lemon
• three tablespoons of potato starch
• liter of water

Method of preparation:First, heat the water. Then peel the carrots and grate them on the largest grater. Throw the vegetable into the boiling water and cook until fully cooked. Then strain the broth with a sieve and remove the pulp. Send the remaining orange liquid back to the stove, sugar it and add starch diluted in ten milliliters of juice or water. If desired, you can add some spices, such as cinnamon, cloves or other suitable spices - they will give the drink a special aroma. Now cut the peel from the orange and lemon into thin strips. Send the zest to the pan and continue to cook the jelly for about seven to nine minutes. Then turn off the burner and cool the syrup. The drink has one feature: as it hardens, its surface becomes covered with a film. To prevent this, sprinkle the jelly with granulated sugar. Before serving, remove the zest and pour into cups. Attach an orange slice to the edge of the glass - this will make the drink look much more appetizing.

Pear sauce with spices

For most people, jelly is associated with childhood,therefore, as we get older, many forget about it. Especially since modern supermarkets offer a wide selection of juices, sodas, and the like. However, making the drink is actually not as difficult as it might seem at first glance. Therefore, if you are planning to invite friends over soon, take the opportunity and make a fragrant vanilla-pear jelly. Thanks to cinnamon and cloves, it has a truly unrivaled aroma. The drink is worth trying. Ingredients:

• half a cup of sugar
• 1000 milliliters of water
• pinch of vanillin
• clove - to taste
• starch - 20 grams
• a little citric acid
• three large pears
• two pinch of cinnamon

Method of preparation:Peel the washed pears, remove the seeds and sprinkle with citric acid diluted in five milliliters of water. Cover the skin with water and put it to boil. When it softens, remove it from the pan and pour sugar into the remaining broth, add cloves, cinnamon and vanillin to your taste. Then add the diced fruit pulp. Heat the mixture on the stove, but do not allow the pears to boil. If you want a more sour jelly, squeeze lemon juice into it. Now dissolve the starch in water and combine it with the rest of the ingredients. It should be noted that when the thickener is poured very quickly, the drink turns out more homogeneous. Cook it with regular stirring for about five minutes. Then cool and serve with warm milk or sweet vanilla sauce. We hope that your friends will appreciate your efforts.

Milk and Berry Jelly

Finally, we offer one more delicious onea recipe that will show you in practice that making kissel is a matter of ten minutes. Many people make the drink from fresh berries: raspberries, black and red currants, sea buckthorn, gooseberries. In winter, housewives experiment with dried apricots, prunes, dried and frozen fruits. We suggest trying a more unconventional approach. Milk kissel with tangerines and cranberries is perfect for a children's party or other family celebration. Ingredients:

• a little more than a liter of milk
• 90 grams of potato thickener
• two handfuls of fresh cranberries
• sugar - 100 grams
• six tangerines

Method of preparation:Boil pasteurized milk over low heat, pour in sugar and cook, stirring occasionally. Then remove the zest from the tangerines and throw it into the pan. Dissolve starch in three tablespoons of milk and combine it with the above ingredients. Heat the mixture until it gradually begins to thicken. Remove the zest from the cooled syrup and serve it with fresh cranberries. As you can see, there are many variations on the theme of jelly. It can be made from fresh, dried and frozen fruits and berries. The most economical way to prepare is with jam. To get a thick drink, add four to five tablespoons of starch, and for a lighter consistency, one or two is enough. Practice and develop your culinary skills! We recommend reading:

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