Kissel

Method

Bring 1 litre of water to the boil and add the fresh or frozen berries, simmering for 10-15 minutes until the fruit is very soft. Strain the mixture through a fine sieve, pressing the berries to extract all liquid, then return the strained juice to the pot and stir in the sugar and salt. In a separate bowl, whisk the potato starch with 100ml of cold water until smooth and lump-free. Bring the berry liquid back to a gentle simmer and slowly pour in the starch mixture whilst stirring constantly to avoid lumps forming. Continue stirring for 2-3 minutes until the kissel thickens to a light, pourable consistency, then remove from heat. Serve warm or chilled in glasses or bowls, traditionally enjoyed as a refreshing drink or light dessert.