Berry kissel

Rinse the berries (no need to thaw frozen ones), add 1.5 l of water, bring to a boil and simmer for 5 minutes.

Mash the berries right in the pot and strain through a sieve, pressing on the pulp. Return the liquid to the pot, add the sugar and stir until dissolved.

Mix the starch into 200 ml of cold water until smooth.

Bring the berry liquid to a boil and pour in the starch in a thin stream, stirring constantly. As soon as it bubbles again, turn off the heat — long boiling makes kissel go thin.

Stir the starch mixture again just before pouring — it settles quickly.

Pour into glasses and serve warm or chilled. Sprinkle a little sugar on top to stop a skin from forming. Done!