Despite the fact that warming is only coming, cherry jelly can be cooked now. A delicious and aromatic drink will be enjoyed by both adults and children, and its preparation does not take much time and energy. About how to boil the kissel from the cherry we'll talk below.
Kissel from the frozen cherry
Since fresh cherries at this time of year do not have to wait, first consider the recipes of drinks from cherries frozen.
Ingredients:
- water - 2 l;
- cherry frozen - 1 item;
- starch - 2 tbsp. spoons;
- sugar - to taste.
Preparation
To prepare a kissel from a cherry is elementary simply. One and a half liters of water is brought to a boil and we throw in it a frozen cherry. We are waiting for the water to boil a second time and turn off the fire. Boil the berries for 5 minutes.
While the cherry is brewed, we will tackle the starch solution. In a glass of cold water we grow starch, making sure that there are no lumps left. Add the resulting solution to the cooked berries together with the sugar and mix well, again, taking care that the drink does not form lumps. Bring the jelly to a boil and let boil for about 3 minutes, after which the drink is removed from the fire and poured into cups.
If you like more liquid jelly, then after adding starch additionally boil it is not necessary.
Thick cherry jelly
Kissel from a cherry itself is thick enough, but if you prefer a strong drink, then use the following recipe. The secret of making this jelly is in the proportion of starch, relative to the amount of water.
Ingredients:
- cherry - 1 item;
- water - 1 l;
- starch - 75-80 g;
- sugar - to taste.
Preparation
Cherries are separated from the bones, we rub in a blender and squeeze the juice with a gauze sack (if there is a juicer - let's use it). The resulting cake is put into boiling water (250-300 ml will be enough) and boil for about 5 minutes. The ready solution is mixed with cherry juice .
In the remaining volume of water, we dilute starch. Put juice on the stove and bring to a boil, add sugar, syrup,
Ready jelly is cooled and poured on kremankam, or deep saucers. Serve with cream, or condensed milk. This kind of drink is easily gelled, so if you want to eat natural jelly without gelatin, pour the jelly over the molds and leave to freeze in the refrigerator.