The name of the drink is directly related to the history of its preparation. Kisel is considered native Russian dish: in the old hostess cooked it from fermented cereals, on peas, with the addition of flour (used rye, wheat and oats). He had a very dense texture and more like a jelly. The food was cut into portions and put on the table along with the bread. Since those days were sour jelly, and then they were given an appropriate name.
Over time, the dish has undergone many significant changes and eventually transformed into a full drink. Modern housewife doing it from berries and fruit - both fresh and frozen, - milk, cocoa, dry wine, natural juice. The mass of options, considered to be the most economical jelly of the jam. Just something and things that dissolve sweet syrup in water, add sugar and starch. Regarding the latter, it is precisely this ingredient depends on the consistency of the future of the beverage. If you take 30 grams of a thickener, then get the liquid jelly, and eight to ten tablespoons let cook very dense drink.
Experts recommend to use potato starch as it is considered that the corn is more suitable for the production of desserts and biscuit dough. It has a less strong "astringent" properties, so if you plan to add it to the pudding, take a half or even two times higher than indicated in the recipe. If the beverage is necessary to take 20 grams of potato thickener, then you should use the 40 corn. There is one more feature: in the first case jelly removed from the plate immediately after boiling, while the second - languish on low heat for five to seven minutes.
Each recipe has its own advantages. Milk and coffee drinks have a very delicate flavor and fruit, among other things, are incredibly useful. Made from fresh apples, apricots, pears or berries, they are a powerful charge of vitamins. If there is no suitable ingredients, you can always cook a jelly of the jam or juice. Here it all depends on your personal wishes and preferences. Let's dwell on the specifics of the beverage. Perhaps in our cookbook library, you will choose the suitable recipe.
The most popular among children enjoyed berry-fruit jelly. You can cook fresh or frozen products, such as blueberry, raspberry, blackberry, strawberry and others. In winter, come to the aid dried fruits: a delicious drink is obtained from dried apricots, prunes and dried apples. Do you want to cook a gooseberry jelly? Then carefully read the recipe, and when mastered the theory, immediately go to practice.
slightly less than one kg of gooseberry
cup granulated sugar
vanilla - on request
two tablespoons of potato starch
Try to buy a large sweet gooseberries. Getting to the preparation, first rinse it well and remove any extra - tails and the stalk. Put the berries in a saucepan and cover with cold water, which should cover them only slightly. Save time help small culinary trick: gooseberries cooked faster if you do it a few punctures with a fork or wooden stick.
Place the dishes on a slow fire, after ten minutes, pour into it the sugar and vanilla enter. Continue to cook the syrup until you notice that the berries are soft - perhaps they will begin to disintegrate. Once this happens, go to the next step: dissolve the starch in 100 ml of warm fruit liquid. Stir the solution and quickly pour it into the pan. During the introduction of the thickener in any case does not stop with a spoon, or jelly will take lumps. After boiling, cook for a drink is not necessary - just immediately remove it from the heat and set aside to cool. Then pour into glasses, garnish with fresh mint and serve.
To cook a thick jelly, you just change a little recipe: take not two, but four, five large spoons of starch. Also note that after the syrup begins to boil rapidly, it is not necessary to turn off the burner. It should cook for about ten minutes on low heat. This drink is recommended to pour into glass vases, bowls, or in another form and send in the refrigerator. When it hardens, decorate with whipped cream or jelly powdered sugar, put a few leaves of mint on top and call close to the table. Perhaps this recipe will become your trademark. So do not be lazy to cook.
Cherry and plum pudding
Cook fruit and berry liquid and thick jelly best from potato starch. It is more viscous and is ideal for this kind of drinks. In addition, it is recommended to add a little citric acid. First, it must be diluted in water, and then pour in the boiling syrup. Thanks to this simple procedure jelly will keep its color and will not only delicious, but also beautiful. Let's try to cook a delicious cherry-plum drink. I'm sure he will enjoy not only the youngest members of your family, but also the older generation.
half cup pitted cherries
120 grams of sugar
150 grams of sweet plums big
25 grams starch
a bit of citric acid
First of all, thoroughly rinse berries, then with a fork or regular paper clip remove the cherry pits. Plums can be cooked whole or divided into two parts. Put the fruit in a deep pan and cover with cold water, place over medium heat and bring to a boil. Once the liquid starts to boil, soak the dishes on the stove for about three minutes, then strain the broth and pour the very flesh of sugar. Note that the use of all the sand should not - take only half portions indicated in the recipe.
Remove the berries in the refrigerator for an hour or balcony. The resulting juice from them, pour into a separate bowl. Then, plum and cherry mass connect with broth in which the cooked fruit in the beginning. Bring the syrup to a boil, where the surface bubbles appear first, hold the dish to a minimum heat for ten to fifteen minutes. With a slotted spoon, remove the berries, a little cool them, rub through a sieve and return back into the pan. This also enter the remaining sugar and diluted in hot syrup, citric acid. Potato starch is soluble in water and rapid movement pour jelly into the future. At the end, add a natural plum and cherry juice, which is separated from the berries.
Cook needed a drink with constant stirring. Once it boils, wait two minutes and turn off the burner. As you can see, the recipe is very simple, so you can forget about the "fast" jelly sachets. Because they contain a huge amount of harmful for children and adult materials: colors, emulsifiers, flavor enhancers and the like. The drink, made his own promises to be not only incredibly delicious, but also very beautiful. You'll see, it will quench your thirst and lift your spirits every member of your family.
Cranberry jelly with milk
The recipe is especially useful for young mothers. At this time, we offer to cook a thick cranberry jelly. Small red berries, despite the size, is a huge set of nutrients. Thanks to the salts of potassium and vitamin C, regular consumption of cranberries is the prevention of colds. It also protects the human body from viruses, prevents plaque formation in the blood vessels, prevent the emergence of problems with the gastrointestinal tract. In addition, berries - it is an active antioxidant they protect cells from harmful environmental influences and slow down the aging process.
We think, needless to say, a drink made from cranberries is useful not only for children but also for adults. Therefore, take into service a recipe and practice. To prepare the jelly can be used as a home and Milk from shops. In the first case, be sure to boil the product in advance in order to avoid stomach upset. As for cranberries, you can add fresh or frozen - the taste of the drink will always appetizing.
sugar - 250 grams
200 grams of cranberry
four spoons (tablespoons) of starch
500 milliliters of milk
tablespoon of powdered sugar
1000 milliliters of hot water
Enumerated and washed berries dry well, then squeeze the juice from them. This can be done using a special kitchen appliance or grind the cranberries through a sieve. The resulting nectar pour into a non-oxidizing bowl, cover, and send in the refrigerator. Samu pulp Put in a pan, the bay with hot water, put on a slow fire. Boil the syrup should be no longer than seven minutes, after boiling it cool and strain through cheesecloth.
Now the resulting broth posaharite and again warm up on the stove if there is foam, gently remove it with a spoon. Fill the beaker half-warm water and dissolve therein the thickener. When it is completely dissolved, pour it in a fruit syrup, while continuing to stir. Bring a drink to the seething, at the end pour pressed cranberry juice, which is all the time to insist in the refrigerator. Hold the pot on the stove for another five to eight minutes, then let cool drink. Spread the pudding on a bowl, freeze in the refrigerator, then serve with milk or cream. Our suggested recipes are very simple, but incredibly delicious drink. This fruit jelly - that everyone should try.