A selection of drinks on display on the shelvesmodern stores, amazes with its variety. Here you have an endless number of types of sweet soda, many juices, fruit drinks and so on. However, doctors do not stop saying that frequent consumption of such products can negatively affect human health. Dyes, emulsifiers, flavorings - these are the substances that manufacturers add to their products. Thanks to them, drinks have a bright colorful color, smell good and taste good. But their accumulation in the body leads to digestive problems, often there are problems with the gastrointestinal tract. In addition, orthophosphoric acid contained in soda spoils tooth enamel, and regular consumption of the world-famous Coca-Cola, according to experts, contributes to the development of diabetes. After all of the above, the question "to drink or not to drink?" disappears by itself. Then how to quench your thirst in the hot summer? A recipe for sweet fruit compote or jelly will come to the aid of housewives.

Liquid kissel "Cherry"

Cooking jelly is not at all difficult, howeverYou can be sure of this only after mastering at least one recipe. There are a lot of options for preparing the drink. In summer, it is made from fresh fruit, and in winter - from dried or frozen. To make the syrup not only tasty, but also brightly colored, citric acid is added to it, which helps to preserve the color. Starch is added depending on the desired consistency of the future drink. So one or two tablespoons will help to cook a semi-liquid jelly, and six to eight - a very thick one, similar to a soufflé. Let's try to master the preparation of jelly from compote right now. The recipe includes frozen cherries, but if possible, try to buy fresh ones. It will be tastier and healthier. Ingredients:

• 2500 milliliters of cold water
• half a kilo of frozen cherries
• three tablespoons (referring to dining rooms) of potato starch
• granulated sugar - 200 grams

Method of preparation:Most people first get acquainted with jelly in early childhood. It is quite nutritious and high in calories, so it is often served to children in kindergartens. Doctors recommend introducing the drink into the baby's diet from one year. At the same time, the daily norm should not exceed 100-150 milliliters. It is recommended to drink it on an empty stomach or for an afternoon snack. To avoid problems with the digestive system, jelly is given no more than twice a week. If you decide to please your loved ones with a tasty, sweet drink, try this recipe. You should start by making cherry compote. It is quite simple to cook and, what cannot but please, quickly. So, rinse the berries well under the tap, put them in a saucepan and fill with ice water. Now put the dishes on low heat and wait until the liquid boils. After about half an hour, add granulated sugar and mix the syrup thoroughly so that the ingredient completely melts. Pour 200 milliliters of the resulting compote into a glass and cool. Pour the thickener into it and stir until dissolved. Make sure that all the lumps disappear. Quickly add the prepared starch syrup to the future jelly. Cook it over very low heat, stirring regularly. Keep in mind that you should never bring the drink to a boil, because you are preparing a liquid syrup. When it has cooled enough, pour it into cups and serve. To prevent a film from forming on the surface of the jelly, sprinkle it with sugar. Each recipe has its own characteristics. For example, a thick drink made from dried fruits - dried apricots or prunes - should be cooked with the addition of a large amount of starch. In this case, you will need about 25-30 grams per liter of cold water. And for a semi-liquid state, take two tablespoons of thickener. Kissel can be served in cups, bowls, vases or on a flat plate. In the latter case, pour the cooled drink into a deep dish and put it in the refrigerator until it hardens. Then cover with a plate and turn it over. Decorate the kissel as you wish: with thinly sliced ​​fruit, zest “roses” or cream. Enjoy!

Kissel from sweet apples

Cooking jelly is as easy as pie - provenpractice. There are two ways. The first is for the lazy: buy a special crumbly product in the store, pour boiling water over it and bring to a boil over low heat. However, we suggest making a natural drink without preservatives, dyes, stabilizers and emulsifiers. The recipe is as simple as two times two. Want to see for yourself? Ingredients:

• half a kilogram of sweet apples
• 3/4 cup of sugar
• ten grams of starch
• 650 milliliters of water
• citric acid - if desired

Method of preparation:If you decide to put the recipe into practice, when going to the store, choose sweet juicy apples. To give the drink a slightly sour taste, you can add a little citric acid, previously diluted in water, or freshly squeezed juice. As for starch, it is better to cook jelly from potato. Corn thickener is more often used for making soufflé, sauces or biscuits. It makes the dough more tender, soft and less dry. First, cut the washed apples into small slices, do not forget to remove the core and seeds. Then put them in a deep saucepan and cover with water. You need to cook the fruit only on low heat, without bringing it to a boil. When they soften, take them out and rub through a fine sieve. Combine the resulting puree with the compote, pour sugar into it and put it back on the stove. Meanwhile, dilute potato starch in a small amount of syrup (take about half a glass) and stir well until it is completely dissolved. When the apple drink starts to bubble, pour in the thickener and continue to cook the jelly for about eight more minutes. Work with a spoon constantly to avoid lumps. Serve the chilled drink in glasses, and use fresh mint leaves as a garnish.

Kissel from raspberry compote

As already mentioned, kissels are made from fruits,berries and compotes. Right now we suggest considering the last option in more detail. To prepare the drink, you will first have to master the recipe for raspberry compote. Hot syrup is poured into sterilized jars and stored for quite a long time. It can be drunk all year round - the drink is especially useful in the autumn-winter period, when it is problematic to get fresh berries. Ingredients: For compote:

• 600 grams of raspberries
• sugar - 500 grams
• liter of currant juice

For the jelly:

• 15 grams of starch
• 300 grams of any berries
• two glasses of water
• compote - to taste

Method of preparation:The first thing you need to do is cook the compote. To do this, wash the raspberries well, and when they drain, put them in sterilized jars. Now you need to make a concentrated sweet syrup. Do the following: put the dishes with currant juice on low heat, when it warms up, add sugar and keep it on the stove for about five minutes, stirring occasionally. Cool the liquid slightly, pour it into jars, which you cover with lids. The drink is pasteurized at 80 degrees (a liter container - fifteen minutes, and a half-liter - seven). Raspberry-currant compote is stored in a cool place: in a pantry, on a balcony, in a garage or in a basement. It can be consumed as is or cooked into jelly. We suggest considering this recipe. Well-washed berries, pour water and put on the fire. The liquid should not boil quickly, so turn on the burner to a minimum. When the product softens, crush it with a sieve, and send the resulting thick juice back to the pan, and throw away the excess pulp. Pour sugar here, then add starch diluted in 0.5 cups of currant juice. Cook the jelly with regular stirring until thickened, at the very end add compote. The drink can be served with fresh berries.

Kissel "Cranberry" from frozen berries

This drink is not only tasty, but also healthy.The cooking procedure is not much different from the previous recipes. If you use frozen cranberries, we recommend taking them out of the refrigerator in advance - at least fifteen minutes before. They should thaw a little. To make the jelly even more appetizing, try mixing several types of berries: currants, raspberries, sea buckthorn. Ingredients:

• 180 grams of sugar
• a glass of frozen cranberries
• 0.5 teaspoon citric acid
• slightly more liters of water
• any berries - if desired
• four teaspoons of starch

Method of preparation:First, squeeze the cranberries well to extract juice. This can be easily done with a special kitchen appliance, and if you don’t have one, rub the berries through a sieve. Put the nectar itself in a non-oxidizing bowl and put it in the refrigerator. Pour warm water over the remaining pulp and boil for five minutes. Then strain and cool one part. Add sugar to the hot drink and, stirring, bring it to a boil. Dissolve starch in the cooled portion of cranberry syrup, then pour it into the future jelly. Do not boil it: as soon as it thickens and starts bubbling, add the squeezed juice that was in the refrigerator, mix well and put the drink away to cool. If you decide to make a fruit mix, then grind currants, raspberries or other berries of your choice together with cranberries and strain the juice. The procedure is described at the very beginning of the recipe. A balanced diet and the right foods are the key to health and longevity. So give up harmful soda, store-bought juices, Sprites and Coca-Cola. Why poison your body if you can cook a delicious fruit compote or, for example, berry jelly. Choose a recipe and cook for your own pleasure. We recommend reading:

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