Kisel

Method

Rinse the berries thoroughly and place in a large saucepan with 1 litre of water. Bring to a boil, then reduce heat and simmer for 10 minutes until the berries have released their juice and broken down. Press the berries through a fine sieve into a clean pan, discarding the solids. Stir in the sugar and salt, then return to a gentle simmer. In a small bowl, whisk the potato starch with 60ml of cold water until smooth, then slowly pour this slurry into the simmering berry liquid whilst stirring constantly to prevent lumps forming. Continue stirring for 2-3 minutes until the kisel thickens to a light syrup consistency that coats the back of a spoon. Pour into serving glasses and allow to cool slightly before serving warm or chilled.