Fragrant drig drink - Kisel - favorite delicacy not only many children, but also adults.
It is possible to prepare the kissel from milk, rhubarb, fresh, frozen or dried fruit, berries. If there was no berries at hand, but there is fruit syrup, compote or jam, they can also be used to prepare fragrant delicacy. Experimenting with a variety of potato starch, you can get a drink of greater or less dense.
Cooking Kisl - Cherry Jelly
For the preparation of the drink, 0.5 kg of cherry berries (fresh or ice cream), starch (5-6 tbsp), sugar (to taste, 3/4 cup), water (1.8 l).
- Fresh berries rinse, get rid of the bones.
- Next, the cherry must be pouring into water, put on fire and bring the composition to a boil. If the berry is ice cream, it is necessary without prior defrost to immediately throw in boiling water.
- Weganize Kostyanka 10 min.
- Prepare starch. Potato "thickener" must be dissolved in 0.5 glasses of cool water.
- Pour starch in a boiling cherry drink, actively stirring the last.
- As soon as the composition boils (big boulevards appear), it should be turned off.
The fragrant jelly well reveals the beneficial properties (antiseptic, anti-inflammatory) both frozen and fresh berries.
Preparation of dairy jiele
Prepare a dairy kissel, you will easily turn this uncomplicated dish in an interesting and colorful dessert. To get a jelly from milk you should:
- In a separate dishes, pour 3 glasses of milk and place it on fire. By bringing milk to a boil, bring 1/3 of the Sugar cup 1/3.
- For breeding starch, take a glass of cold milk and dissolve 2 tbsp in it.
- Pour the diluted starch in boiling milk and, continuously stirring, continue to cook the composition on a small fire for another 5 minutes. To give a drink a spicy aromatic notch, during the volume of the composition, make a pinch of vanilla or grated a lemon or orange zest into it.
- Beverage mix and pour into forms.
Cooking jelly - fragrant jelly from dried apples or kuragi
Prepare dried apples or apricots (about 300 g) - take and rinse them.
- Place the fruit in the container and pour it into it 3-4 cup hot water. Leave the composition for 2-3 hours.
- After the expiration of the specified time, move the container with fruit on the slab and on a small fire, negotiate them for half an hour. Perfect decoction. If we are talking about apples, they must be wired and also add to the decoction.
- Next, poucher the required amount of sugar (at the rate of ¼ of the sand glass per 100 g of dried fruit). All mix and move it to the fire.
- Wait until the composition boils, and bring the diluted pre-starch to it (calculation - 2 tbsp of the "thickener" per 100 g of dried fruit).
The kuraga is often sweeter than apples, so the amount of sugar can be reduced.
Cooking jelly - cherry jelly with wine
To prepare a drink, you need to prepare 0.5 kg of cherries (or cherries), white wine (3 tbsp), sugar (2 tbsp), starch (2 tbsp), cinnamon and lemon zest (by pinch) .
- We wash the cherry, get rid of the bones and put in a saucepan.
- There are also the rest of the components - wine, cinnamon, zest and 3 glasses of water.
- The composition put on fire and expect until the latter boils.
- In a separate glass with cold water, divert 2 tbsp.
- After pouring it into syrup and cope all the composition.
After cooking, the zest should be removed. The jelly pour on portion forms and put cool.
Cooking jelly from rhubarb
Vegetable jelly from rhubarb - good addition to the completion of the meal.
- Take 200-300 g rhubarb.
- Wash them, clean and cut into small pieces.
- 0.5 liters of water place on fire. When it boils - make 100-120 g of sugar and, stirring, wait for it to dissolve.
- Next, add rhubarb and cook a vegetable in the resulting syrup of about 5-7 minutes. After that, the composition should be strain.
- In a separate container in cold water, divert 2 tbsp.
- Make it in a leaky decoction and send the last on fire again.
- Wait for its boiling and you can retain the container - the jelly is ready.
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