Welcome to the wonderful world of Kisel, a beloved traditional drink from Eastern Europe! This Blackcurrant Kisel is a true classic, celebrated for its vibrant color and rich, tangy flavor. It has a unique and delightful texture, somewhere between a thick juice and a light pudding, making it a comforting treat that can be enjoyed warm on a chilly day or chilled for a refreshing summer dessert. This simple recipe captures the essence of fresh blackcurrants and transforms them into a soothing, vitamin-packed drink the whole family will love.
Blackcurrant Kissel
Ingredients for Blackcurrant Kissel
- 200 g blackcurrants
- 100 g sugar
- 4 teaspoons potato starch
- 800 ml water
- 2 slices of lemon
How to Make Blackcurrant Kissel
Remove any floating debris and rinse the blackcurrants in a colander under running water.
Heat almost to a boil and mash the berries directly in the saucepan with a potato masher.
Strain the extracted juice through a sieve.
Sort the blackcurrants – remove any twigs, debris, and dried or spoiled berries. Cover them with cold water and let them sit for a couple of minutes to loosen any clinging dirt. Skim off any floating debris and rinse the blackcurrants in a colander under running water.
The first step in making berry kisel (a traditional fruit drink thickened with starch) is to extract the juice. If you have a juicer, it’s simple. I’ll explain how to easily extract the juice by hand without making a mess. Place the washed blackcurrants in a saucepan and add a cup of boiling water. Heat almost to a boil and mash them directly in the pot with a potato masher. The berries will burst under the water and soften, releasing their juice without any splashing. This is often a problem if you try to mash dry berries, as the juice can spray everywhere.
Strain the extracted juice through a sieve. The pomace left on the sieve will be needed for the second stage of cooking.
The second stage of preparing the kisel is boiling the pomace.
Now, strain the pomace through a sieve.
All that's left is to add sugar and starch.
The second stage of making the kisel is to cook the pomace. Place the pomace in a saucepan, add a slice of lemon, and pour in the remaining water. Bring to a boil and cook for 10 minutes.
Now, strain the pomace through a sieve again. Press it with a spoon to extract every valuable drop of the broth into the pot.
All that’s left is to add the sugar and starch. Add the granulated sugar to the strained blackcurrant broth. If you like your kisel sweet, feel free to increase the amount of sugar to your taste.
Dissolve the potato starch in a few tablespoons of cold boiled water.
Add the blackcurrant juice to the kisel and stir.
Heat the blackcurrant broth to a boil and pour in the potato starch in a thin stream.
Dissolve the potato starch in a few tablespoons of cold boiled water. Use potato starch for kisels and sauces; cornstarch is better suited for custards and breadings.
Heat the blackcurrant broth to a boil and pour in the dissolved potato starch in a thin, steady stream. Add the starch slurry gradually; if you pour it all in at once, lumps may form. After it comes to a boil, cook for 2-3 minutes, then remove the saucepan from the heat. The kisel will visibly thicken as it boils.
Add the reserved blackcurrant juice to the kisel and stir. This method helps to preserve the maximum amount of vitamins, as the blackcurrant juice undergoes minimal heat treatment.
Stir the kisel, pour it into glasses or a pitcher, and let it cool.
Stir the kisel, pour it into glasses or a pitcher, and let it cool. Serve with fresh buns or cookies. Blackcurrant kisel is also delicious and healthy on its own.
And there you have it—a beautiful and delicious Blackcurrant Kisel, ready to be enjoyed! This drink is incredibly versatile. Serve it warm in a mug for a cozy experience, or chill it in the refrigerator and serve in glasses as a refreshing dessert. It pairs wonderfully with simple cookies, fresh pastries, or a dollop of cream. We hope this recipe brings a touch of Eastern European comfort to your kitchen and becomes a new favorite. Enjoy every spoonful (or sip)!
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