Kissel from frozen berries - the best recipes for a delicious drink.

27.09.2019

Without jelly, the list of popular fruit and berry desserts would not be complete. This old thick drink is liked by almost everyone and is truly healthy. It is often advised for patients recovering from surgery or prolonged illness. It is recommended for baby food... They can satisfy their hunger by replacing them with one of the more nutritious snacks. On sale you can find concentrates that are enough to be diluted with water and heated, but they do not compare in taste and benefits with homemade jelly. Many housewives regularly brew this drink themselves, especially since you can cook jelly from frozen berries at any time of the year. Even an inexperienced cook will be able to handle this task, you just need to know a few subtleties.

Cooking features

The composition of jelly from frozen berries is simple: the berries themselves, sugar, starch and water. The cooking technology of this liquid dessert is also simple, but it has several subtleties, without the knowledge of which it is impossible to prepare a delicious and appetizing jelly.

How more berries you put it in jelly, the richer its taste, color and aroma will be. However, there are berries, the drink of which without the addition of other ingredients may seem bland. These are blueberries, blueberries, sea buckthorn. To improve the taste, they are combined with other berries or added to the jelly juice of citrus fruits, citric acid, zest.
The amount of starch and sugar in recipes is indicated approximately, they can be increased or decreased depending on how sweet and thick you want to cook the jelly.
To avoid lumps, the starch is diluted in a small amount of cold liquid, usually in water or juice, and only after that is combined with the total mass. Usually, diluted starch is poured in a thin stream along the edge of the pan into the boiling compote, while stirring it. This option provides for the traditional technology of cooking. Experience shows: if you mix starch with cool compote and, stirring, bring it to a boil, the result will be almost the same.
Experienced chefs advise not to cook jelly for more than 5 minutes after adding starch, otherwise it will turn out to be thinner than you expected.
If you want to make jelly as useful as possible, squeeze juice from the berries and add it at the last stage of cooking. Then vitamins exposed to high temperatures will be stored in greater quantities.

There are several options for making jelly from frozen berries. They are all similar to each other, but not identical.

A simple recipe for jelly from frozen berries

frozen berries (currants, raspberries, strawberries) - 0.4 kg;
water - 2 l;
sugar - 120-160 g;
potato starch - 80-120 g

Cooking method:

Put the berries in a saucepan without defrosting, cover with sugar.
Fill with water, put on fire.
Bring to a boil and cook for 5 minutes.
Strain.
Dissolve the starch in a glass of cool boiled water.
Warm up the compote. When it boils, pour in the starch solution in a thin stream, while stirring the compote clockwise.
Cook, stirring occasionally, until the jelly boils. Simmer after this for 1-2 minutes and remove the pan from heat.

Such jelly from frozen berries can be made on hastily... If you froze the berries from your garden before this, it will not cost much, but it will bring you and your family members, especially children, a real pleasure.

Vitamin jelly from frozen berries

frozen berries (mix) - 0.4-0.6 kg;
starch - 100 g;
sugar - 0.2 kg;
water - 2 l.

Cooking method:

Defrost the berries, rub through a sieve. From the resulting berry mass, squeeze the juice through a cheesecloth folded in several layers.
Place the cake in a saucepan, cover with water, bring to a boil and cook for 10 minutes.
Cool slightly and strain the broth, add sugar to it.
Bring the broth to a boil.
Dissolve the starch with juice extracted from the berries. Pour over the side of the saucepan into the boiling broth.
Cook the jelly, stirring occasionally, until it begins to boil, then immediately remove it from the heat.

This recipe for making jelly from frozen berries allows you to preserve the maximum vitamins they contain.

Cherry jelly with mint

frozen cherries (preferably pitted) - 0.2 kg;
fresh mint - 50 g;
water - 1.25 l;
sugar - 100 g;
starch - 40-60 g

Cooking method:

Sprinkle the cherries with sugar, pour a liter of water, put on fire.
Pour the mint with a glass of boiling water, leave for 15 minutes, strain and cool to room temperature.
Dilute the starch with mint infusion. Add to boiling compote.
After the jelly boils, remove it from heat and cool.

Kissel prepared according to this recipe is best served chilled. When serving, the drink can be sprinkled with crushed almonds, it will emphasize its sophisticated taste.

Strawberry jelly

frozen strawberries - 0.5 kg;
sugar - 120-160 g;
starch - 60-100 g;
water - 2 l.

Cooking method:

Place the strawberries in a saucepan. Add sugar. Pour the food with water, bring to a boil.
Catch the strawberries with a slotted spoon, cook the contents of the pan for a few more minutes.
Cool the strawberries, rub through a sieve or chop until puree with a blender.
Dissolve the starch with half a glass of clean water.
Pour the starch into the boiling strawberry compote, stir.
Add strawberry puree to the compote, stir again.
Cook for a couple of minutes, remove from the stove.

Strawberry jelly will be delicious and warm and cold. If serving chilled, garnish with whipped cream - they will perfectly set off the taste of strawberry jelly.

Even a novice cook can make jelly from frozen berries. The cooking technology is simple, although it has its own specifics. If you know all the subtleties, the drink will turn out to be tasty, moderately thick, without lumps. To give the dessert a more interesting taste, you can add zest, cinnamon, and other spices to it when cooking or when serving. Whipped cream can be used as an addition.

Fruit and berry jelly - not only delicious, but also incredible healthy drink... It is recommended for people suffering from gastritis and stomach ulcers. It is brewed in several different recipes, the most interesting of which will be described in today's article.

Frozen or fresh berries are usually used as a base for jelly. Before starting the process, they are sorted out and freed from the bones. The berries prepared in this way are poured with water, boiled and filtered. To obtain the desired consistency, add potato or corn starch... It is dissolved in a small amount of cold water, poured into a common saucepan and cooked until tender. As a rule, 1.5-2 tablespoons of starch are added per liter of liquid. It is necessary to dilute it while cooking the syrup. If you do this in advance, the starch will settle to the bottom of the vessel.

Some housewives replace berries with homemade fruit compotes or jam. This does not make the taste of the finished drink worse. For more flavor basic recipe berry jelly is supplemented with cinnamon, vanilla, or any essence. In a drink intended exclusively for adults, you can add a little brandy or liquor. You can put quite a bit of citric acid in jelly made from too sweet berries. It will add a pleasant freshness to the sugary drink.

If you are preparing jelly from frozen berries, then it is undesirable to subject it to prolonged boiling. In this situation, you can turn off the heat within a few minutes after adding the starch. Otherwise, the drink will be too liquid. To prevent a film from appearing on it, sprinkle its surface with granulated sugar or powder.

As for the filing, then thick jelly it is advisable to pour it not into ordinary glasses, but into special bowls. Fresh berries can be used as decoration. The liquid drink is served in beautiful cups, the edges of which have been pre-moistened with water and carefully sprinkled with granulated sugar.

Cherry variant

Of course, it is best to prepare such a drink in the midst of the fruit season. But if you want to do it in winter, then you can use frozen berries. This drink has excellent taste and will remind you of a warm summer. To cook cherry jelly at home, you need a simple set of ingredients. Your kitchen must have:

7-8 tablespoons of sugar.
A pair of glasses of frozen cherries.
3-4 tablespoons of starch.
A liter of filtered water.

Sequencing

Before boiling jelly from frozen berries, you need to wait until the fruits thaw. After that, they are thrown back in a colander and washed in cool water. If necessary, cherries are pitted. The berries prepared by this method are poured with cold water and sent to the fire. After the liquid has boiled, sugar is added to it and boiled for five minutes.

In the meantime, you can do the starch. Dissolve four tablespoons of this ingredient in half a glass of cold boiled water, mix well until the smallest lumps disappear and pour a thin stream into the future berry jelly, the recipe for which will definitely take its place in your personal cookbook. The thickened drink is once again brought to a boil and literally a minute later removed from the burner. To prevent a thick film from forming on the surface of the jelly, it must be stirred periodically. It is served chilled. If desired, the drink is decorated with fresh berries.

Strawberry option

This is one of the most popular berries in our latitudes. In a harvest year, there are so many of them that you can not only eat enough strawberries, but also freeze them for the winter. From such homemade preparations, delicious and aromatic drinks... This simple strawberry jelly recipe uses a minimal set of ingredients. In this case, you should have at hand:

6 tablespoons of granulated sugar.
A pound of frozen strawberries.
A couple tablespoons full of starch.
2 liters of filtered water.

Process description

Before boiling jelly from frozen strawberries, you do not need to wait until they thaw. The fruits are immediately immersed in boiling sweetened water. As soon as bubbles reappear on the surface of the pan, remove the strawberries from the syrup and reduce the heat.

The berries themselves are placed in a blender and crushed until smooth. After that, it was time to tackle the starch. It is dissolved in a small amount of settled water and poured into a boiling syrup in a thin stream. Strawberry puree is also sent there. Almost ready-made berry jelly, the recipe for which is extremely simple, is thoroughly mixed, brought to a boil and removed from the stove. It is served chilled. For those who do not like too sweet drinks, you can recommend adding a little citric acid to the pan. It will give the strawberry jelly an unusual pleasant taste.

Lingonberry and cranberry option

This vitamin drink can be brewed at home without any problems. Kissel, made according to the technology described below, has a light sweet and sour taste and a pleasant aroma. To prepare it, you will need:

Half a glass of cranberries and lingonberries.
3 tablespoons potato starch.
A glass of sea buckthorn and granulated sugar.
4 liters of filtered water.

Algorithm of actions

This berry jelly recipe is so simple that even an inexperienced housewife can cook it without any problems. Gently immerse washed cranberries and lingonberries in a saucepan with boiling water, cook them over low heat for ten minutes. After that, the syrup is filtered through a sieve. The berries are thrown into a bucket, and the liquid is returned to the pan and combined with sugar and sea buckthorn, previously crushed to a puree-like state.

As soon as the future jelly boils, a starch solution is poured into it in a thin stream and gently mixed. After about five minutes, a saucepan of ready berry jelly removed from the stove and set aside. This drink is served chilled.

If in the middle of winter you decide to cook jelly from frozen currant berries, or some other berry, our recommendations will help you cook an excellent drink, healthy and tasty.

Kissel has been known for its benefits since ancient times. Almost everyone has tried this drink at least once in their life. It can be served as a dessert after the main meal, or as a hearty independent dish.

Traditionally, it was prepared on the basis of cereal broths that were sourdough. Now jelly is prepared mainly on starch, but this does not lose its taste and benefits.

Perfect for such a healthy jelly homemade baking... look at: step by step recipe, very tasty!

Everyone in my family loves this drink very much. Sometimes, to cook it, I just buy a semi-finished product in the store, dilute it and pour it into boiling water. But, nevertheless, I often cook homemade jelly with pleasure - it is much tastier and healthier. Firstly, you can take into account all the preferences of the household: make it blueberry, raspberry, orange, and secondly, make the consistency the one that I and my family like best.

In the summer, of course, there is much more room for my jelly's taste fantasies. And in winter I take out the berries from the freezer that I specially laid for him. During the period of viral diseases, I make currant jelly, since this berry is rich in vitamin C, which our immunity needs.

200 g frozen black currant,
3 tablespoons of potato starch
6 tablespoons of sugar
Just over two liters of water.

Cooking currant jelly:

I pour two liters straight into the saucepan, and 150 grams is spent on dissolving the starch in it. I do not defrost berries. I just put them in a saucepan right away, fill them with 2 liters of plain water and put them on the fire. While the water is boiling, I dilute the starch. For this I take a little warm boiled water... He gets divorced easily and quickly.

If you are making jelly at home for the first time and notice that the already diluted starch has hardened, do not be alarmed. Just stir it again with a spoon.
When the water with berries starts to boil, I add sugar. Considering that the currant itself is sour, this amount of sugar is quite enough. Kissel turns out to be sweet with a pleasant sourness.

I'm waiting for this berry compote to boil. Then I let it boil for another 7 minutes.
Now you need to do the "dirtiest" work in the process of making homemade jelly: strain the berry broth. I do this through regular gauze. I throw away the rest of the berries, and again pour the broth into a saucepan and put it on the fire. Literally immediately I pour in the diluted starch and mix quickly.

During this time, almost ready-made jelly has time to boil. Let it stand on the fire for 3-4 minutes, you should not keep it longer. Under the influence of temperature, starch will lose its viscosity, and your jelly will turn into starch compote. I pour it into mugs, let it cool a little and serve this delicious drink to the family.

Many of us are familiar with the taste of a wonderful fruit and berry jelly since childhood. This drink perfectly satisfies hunger, saturates the body useful vitamins, microelements. It is better to cook jelly from fresh berries, fruits, but when they are not yet ripe, you can use frozen ones to prepare a drink.

The principles of making jelly from frozen berries

Modern jelly is very different from those drinks that were made in the days of Old Russia. They used to be an independent dish, which was prepared for several days by fermenting flour, wheat or rye with water. Today, jelly made from fresh or frozen berries is considered a dessert drink and is thickened by adding starch. In addition, there are other subtleties of making jelly:

First you need to cook a decoction of the berries, you can not first defrost them, if this is not indicated in the recipe.
Further, it is necessary to dilute the starch with a decoction. Its amount is determined depending on the desired thickness of the drink.
Then the resulting solution must be introduced in a thin stream into the boiling broth, stirring constantly. It is not worth boiling the drink for more than 5 minutes after the introduction of starch, otherwise its consistency will turn out to be very liquid. You can also combine the starchy mixture with cold berry broth, and then bring the jelly to a boil.
Sugar is added to the dish during the cooking phase of frozen berries. The amount of sand can be varied at your discretion.
After the end of cooking, do not cover the pan with a lid, and to avoid the appearance of a film or foam on the surface of the liquid, sprinkle with icing sugar.
If you are brewing a drink for a child, defrost the berries, place them in cheesecloth and squeeze the juice out of them. So the jelly will turn out to be more homogeneous, without pieces of pulp.
It is better to choose berries for jelly with a richer taste, aroma: cherries, raspberries, blueberries, strawberries, currants, cranberries, or make a berry mix. For example, sea buckthorn, blueberries and blueberries without adding other components will make the jelly bland. In this case, you can improve its taste citric acid, juice and citrus zest.
It is better to serve treats not in ordinary glasses, but in beautiful cups or bowls.

Frozen berry jelly recipe

There are many recipes (with a photo) for making jelly: with whole fresh and frozen berries, jam, fruit and berry puree, etc. To enhance the aromatic qualities of the drink, you can add vanillin, cinnamon or any essence to it. If you do not plan to treat children with jelly, pour a little brandy or liquor into the broth at the end of cooking. As a result, the liquid will acquire unusual aroma and taste notes.

Classic jelly from frozen berries and starch

Time: 35-40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 53 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

The recipe for jelly with starch from frozen berries is very simple. It will require any frozen berries that you have in your freezer. This jelly can be served both as a drink and as a third course. It all depends on its density, which is regulated by the amount of potato starch. Serve a thick dish with ice cream or cream..

Ingredients:

berries (any) - 0.3 kg;
starch (potato) - 2 tbsp. l .;
water - 1.5 l;
sugar to taste.

Cooking method:

Put frozen berries in a saucepan, cover with water, boil.
Reduce heat and simmer for about a quarter of an hour.
Strain the broth through a sieve and then pour the strained liquid back into the pot.
Put on fire, boil again. Pour in the desired amount of sugar, stir.
Dilute the starch with water (100 ml), you can double its amount if you want the jelly to be thicker.
Pour the starch mixture into the berry compote in a thin stream, stirring constantly.
Boil for another 2-3 minutes, remove from heat.

Strawberry

Time: 30 minutes.
Calorie content: 36 kcal / 100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Frozen strawberry kissel can be cooked at any time of the year. Such a delicacy "will give" you and your children a piece of warm summer cold winter... All the beneficial properties of fresh berries are preserved in frozen strawberries, if they are properly prepared: wash, dry thoroughly, and only then pack them into containers and send them to freezer.

Ingredients:

strawberries (frozen) ½ kg;
starch 2 tbsp. l .;
sugar - 6 tbsp. l .;
water - 2 l.

Waycooking:

Boil water, add sugar, stir.
No need to wait for the strawberries to thaw; put them in the boiling water straight from the freezer.
When small bubbles appear on the surface of the liquid, remove the berries with a slotted spoon and puree with a blender.
Dissolve the starch powder with a small amount of water, pour in a thin stream into the compote.
Add strawberry puree, stir.
Let it boil, remove from the stove.

Currant

Time: 35 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 58 kcal / 100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Kissel from frozen currants is cooked as simply as the previous one. Any variety of this berry (black, red, white) contains a huge amount of vitamin C, which helps to strengthen the immune system. This is especially true in winter and spring, when viral, colds actively attack the body. Black currants are more suitable for freezing.... Its berries are more elastic, have a dense peel that does not burst from exposure to low temperatures, keeping all the juices and nutrients inside.

Ingredients:

currants (frozen) - 0.6 kg;
water - 1.5 l;
sugar - 0.2 kg;
starch (potato) - 4 tbsp. l.

Cooking method:

Boil water, add currants. Cook for about 5 minutes.
Add sugar, stir and cook for another 5 minutes.
Strain the broth, put it back on the stove, boil again.
Dissolve the starch powder with water (200 ml), pour in a thin stream into the currant broth, stirring continuously.
After boiling again, remove it from heat.

From cherries

Time: 50-60 minutes.
Servings Per Container: 5 Persons.
Calorie content of the dish: 107 kcal / 100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Cherries contain useful substances - anthocyanins, which not only give it a red-burgundy color, but also help to strengthen the walls of capillaries, have an antioxidant effect, and prevent the appearance of oncology. Cherry jelly from frozen berries is not only tasty, aromatic, but also retains all the beneficial properties of cherries. Only on condition that they have been properly frozen: washed, dried and placed in the freezer in an airtight package (bag or container with a lid).

Ingredients:

cherries (frozen) - 0.365 kg;
sugar - 0.245 kg;
starch - 0.11 kg;
water - 1 l;
almond shavings - 65 g.

Cooking method:

Remove the pits from the frozen cherries.
Place in a saucepan, cover with water, boil and boil a little.
Remove from the stove, crush with water using a pusher. Put it back on the fire, boil for 5 minutes.
Add almonds, sugar, stir and cook for about 5 minutes.
Dissolve starch powder with water (200 ml). Pour in a thin stream into the cherry mass, stirring thoroughly.
Remove from heat, leave for 20 minutes.

Raspberry and cranberry

Time: 35-40 minutes.
Servings Per Container: 16 Persons.
Calorie content of the dish: 41 kcal / 100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Some varieties of jelly are not only tasty, but also medicinal. These include, for example, a cranberry-raspberry drink. Both types of berries have a mass useful properties... Raspberries contain salicylic acid, which has the ability to lower body temperature. Cranberry strengthens the immune system, helps to cope with vitamin deficiency and colds. A drink based on these two berries is very useful for children, especially during an exacerbation of colds.

Ingredients:

raspberries, cranberries (frozen) - 1 tbsp each;
starch - 3 tbsp. l .;
sugar to taste;
water - 4 l.

Cooking method:

Boil water, add raspberries and cranberries in equal proportions. Boil for 10 minutes.
Strain the jelly, add the desired amount of sugar, stir, put the pan on fire.
Dilute the starch powder with cold water to avoid lumps.
Pour into the boiling broth in a thin stream, stirring constantly.
After thickening, boil for about 2 minutes. Remove from stove.

In a multicooker

Time: 30 minutes.
Servings Per Container: 8-9 Persons.
Calorie content: 45 kcal / 100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

It is not necessary to use a stove to prepare any jelly; a multicooker is ideal for this process. In the kitchen assistant, conditions are created that allow the berries to maximize their aroma and taste properties. Brewing a drink in a multicooker will take the same amount of time as on the stove. Choose the main ingredients to your taste.

Ingredients:

Strawberry, chokeberry, raspberries, currants - 1 tbsp.;
starch - 2-3 tbsp. l .;
water - 2 l;
sugar to taste.

Cooking method:

Put strawberries, mountain ash, raspberries and currants in a multicooker bowl, cover with water, set the "Steam Cooking" program for a quarter of an hour.
After the signal, leave the multicooker to work in the "Heating" mode.
Dissolve the starch powder with water, pour the solution into the berry broth, mix.
Switch off the device after bubbles appear on the surface of the jelly.

Video

Calorie content: Not specified
Cooking time: Not indicated

Even if you didn't manage to fill the freezer with berries and fruits in the summer, it doesn't matter - now you can buy everything in the store. Frozen berry mix, boxes with strawberries, cherries, black currants, raspberries - choose what you want! Of course, your own, homemade is always better, but selected berries are not needed for compotes and drinks, the main thing is that they are not frozen several times. Also I love to drink this one.
For jelly, it is better to make a mixture of frozen berries, then the taste will be richer and the color brighter. For example, take raspberries and black currants. You need to defrost the berries, just let them thaw a little so that you can chop them in puree. What consistency to make jelly from frozen berries and starch is a matter of taste. Someone likes very thick, which can be eaten with a spoon, while others like liquid. Density is regulated by the addition of starch. If you add 2-3 tbsp for a liter of berry broth. l. starch, the jelly will turn out to be liquid, if you put two tablespoons more, it will be thick.

Ingredients:

- frozen berries - 200 gr. (equally divided into raspberries and black currants);
- sugar - an incomplete glass (to taste);
- water - 1 liter + 3 tbsp. for starch;
- potato starch - 3-5 tbsp.

How to cook from a photo step by step

We take the berries out of the freezer, pour them into a bowl and let them thaw a little to facilitate the work of the blender. We put a saucepan with a liter of water on a strong fire.

After about ten minutes the berries will become softer. Pour them into a blender glass and grind them in puree. It is not necessary to make it homogeneous, if pieces of berries remain - this is not a problem, we will still filter the berry broth.

We transfer the crushed berries to a saucepan with boiling water. As soon as it boils again, reduce heat and cook for about ten minutes.

Turn off the fire. We filter the berry broth through a fine sieve or colander. If the colander has large holes, cover the bottom with gauze so that the berry pulp and seeds do not get into the broth.

Pour the pot with water, pour the strained broth into it. Put it back on high heat, add sugar to taste.

While the broth is boiling, we dilute the starch. Pour the required amount of potato starch into a deep bowl, pour in a little water to moisten the powder. We quickly grind until a homogeneous thick mixture without lumps. Pour in little by little cold water, we make the density of the starch so that it pours out from the spoon in a thin stream.

The berry broth has already boiled, now you need to pour in the starch. Stir the broth continuously with a spoon and pour in the starch in a thin stream, stir vigorously all the time so that no lumps are formed.

Pour cooled or warm jelly from frozen berries into glasses and serve. Very tasty with cheese cakes, casseroles, you can pour semolina or rice porridge... Bon Appetit!