Homemade Raspberry Juice Kissel Recipe
Raspberry juice kissel is a simple homemade dessert that many people associate with childhood and colds – grandmothers often served it warm. It’s lighter than pudding, gently fruity, and you can make it with any juice. It’s a Polish answer to fruit desserts from other countries, but in a very simple form.
This homemade raspberry kissel is quick to make, uses just a few basic ingredients and can be adapted to almost any fruit juice you have on hand. Served warm, it’s comforting and nostalgic; served chilled, it becomes a light, refreshing dessert.
Chef's tips
Always dissolve the potato starch in cold water and add it to boiling liquid in a thin stream while stirring constantly – this is the key to a smooth, lump-free kissel. Taste the mixture before thickening and adjust the sweetness to the juice you’re using.
How to serve
Serve in small dessert bowls or glasses, topped with fresh or thawed berries and a spoonful of lightly sweetened whipped cream. It pairs well with simple butter cookies or sponge fingers on the side.
Ingredients
- 100% raspberry juice or thick raspberry syrup preferably unsweetened or lightly sweetened - 250 ml
- water - 500 ml
- sugar or to taste, depending on the sweetness of the juice - 3 tablespoon
- potato starch level - 3 tablespoon
- fresh or frozen raspberries optional, for serving - 100 g
- whipped cream optional, for decoration
Preparation
- Pour the raspberry juice into a pot. Add 400 ml of water and the sugar. Stir and taste – if you are using a very sweet syrup, you can reduce the amount of sugar.
- Pour the remaining 100 ml of water into a glass or small bowl. Add the potato starch and mix thoroughly with a spoon until there are no lumps. You will get a milky-white suspension.
- Place the pot with the juice and water over medium heat and bring to a boil, stirring from time to time.
- When the liquid starts to boil, reduce the heat to low. Pour in the mixed potato starch in a thin stream, stirring the kissel vigorously all the time with a spoon or whisk so that no lumps form.
- Cook for about 1 more minute over low heat, stirring, until the kissel thickens and becomes slightly translucent.
- Remove the pot from the heat. Immediately pour the kissel into bowls or glasses. If you like, add a few fresh or thawed raspberries to each portion.
- Serve the kissel warm or after it has cooled. Before serving, you can decorate it with whipped cream.
Storage
Kisiel po wystudzeniu przykryj folią spożywczą (najlepiej dotykającą powierzchni, aby nie zrobił się kożuch) i przechowuj w lodówce do 2 dni. Podawaj na zimno lub lekko podgrzany w kąpieli wodnej.
