Raspberry Kisel


Raspberry Kisel

Raspberry Kisel

Kisel is a thick fruit dessert that is served chilled. Fresh raspberries make kisel a delectable summer treat.

– 1 lb. raspberries (fresh or frozen and thawed)*.
– ½ c. cornstarch.
– 8½ c. water.
– 1 c. sugar.
– whipped cream or nondairy topping.


Step 1:1. If using fresh raspberries, wash in cold water and drain well. Place raspberries in a large bowl and crush well with the back of a spoon. Set aside.
Step 2:2. In a small bowl, combine cornstarch with ½ c. water and stir until cornstarch is completely dissolved. Set aside.
Step 3:3. In a large saucepan, combine sugar and remaining 8 c. water and stir well. Bring to a boil over high heat, stirring occasionally.
Step 4:4. Add crushed fruit and cornstarch mixture to boiling syrup and stir for 4 to 8 minutes, or until mixture begins to thicken.
Step 5:5. Remove pan from heat and let kisel cool to room temperature. Refrigerate for at least 2 hours and serve chilled in glasses. Top with whipped cream.

Note : *Kisel can also be made with strawberries, blueberries, blackberries, cranberries, cherries, apricots, peaches, or plums

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