How to cook kissel from frozen berries

Kissel is not just familiar from childhood, drink, but also real delicacy. So that it is not tired, you can diversify various tastes, but there is a few way of cooking, and it depends on what consistency you want to achieve. It is about this and a lot of each other that this article is devoted.

1

Useful qualities Kisel

• Initially, Kisel was used as the next independent meal, for example, breakfast or dinner, so if you plan to lose weight - it is a great and useful way, and if adding fruit or berries instead of sugar, it will also be pleasant!
• Also, Kissel is used in therapeutic properties. Due to its enveloping means, it is prescribed during inflammatory processes of the gastrointestinal tract. Especially during the exacerbation of gastritis and colitis.

Now much is created to relieve people's lives: household appliances, clothing and semi-finished products. So Kissel did not go around: in itself this drink is not difficult to cook, most importantly, have starch at home, but a person is always looking for what is more like, therefore, and various briquettes came up with.

But such a composition contains chemical elements, so natural components are best added to taste. And from such additives you can achieve a lot, for example:

• if you add an apple - the intestinal peristalsis is stimulated;
• cherry has antiseptic properties;
• lingonberry strengthens immunity;
• blueberry contributes to maintaining good vision;
• cranberry can generally compare with aspirin.

But all this is easy to find or even gather in the summer on our own garden, and what to do in winter? Just in the warm season and you need to take care of this - just freeze the berries correctly!

Now we will look at how correctly boil our loved Russian kissel from frozen berries. For this we need:

1. frozen Yagoda themselves
2. water
3. starch
4. sugar
5. citric acid (but you can do without it)

Each hostess is over, each mistress varies cooking actions in its own way, but in the article we describe the standard:

take the right amount of filtered water and immediately after boiling to lay the frozen berries directly from the freezer, add sugar (for a start a little) and again after boiling to the tomit of ten minutes.

After that, try water if sweet-sugar berries can not be added, and if acidic, such as cherry and cranberries, can be put in taste. Who loves compotes and kisins with berries, can be cut further, and if small children are better to strain.

1. To do this, skip the decoction through the sieve, push the puree from the berries, the compote received again to put on fire.
2. While the resulting mass is brought to a boil, I will become starch: we will be dragging in 1/3 of the glass of cold water until a homogeneous state, Intimately excluding all the lumps, then we pour very, very slowly, while stirring constantly.
3. You should not cook more than five minutes, and it is necessary to laugh, so it must acquire even more thick consistency.
4. Who loves to drink warm - in a short time you can already eat, and later be sure to store in the refrigerator or at least a cool place.

This is of course a more or less correct cooking option from frozen berries, but if you cook at all, and I really want this drink, you can do everything the same, but add berries to the last place, and there is an opinion that the berries are clicked - the more useful properties they save! Bon Appetit!