Kissel is an excellent drink that can satisfy hunger and serve as a dessert at the same time. It is full of vitamins and essential microelements, and also tastes very good. In summer and autumn we prepare jelly from fresh berries and fruits. But in winter and especially in spring, during the period of vitamin deficiency, you really want to pamper yourself! And frozen berries, previously prepared in the freezer, will come to the rescue.
What is berry jelly and how to prepare it correctly
Kissel has been known to us since ancient times. Of course, before it was made completely differently than it is now: it was a long and labor-intensive process that used many products, including sourdough. Modern jelly is similar to the old one only in consistency, but is not inferior in benefits and pleasure, and they can be prepared very quickly, without wasting time and effort.
- For the jelly you will need:
- frozen berries of your choice;
- starch (preferably potato starch);
- water;
- sugar.
Some recipes may use additional ingredients. We will consider such cases separately.
Any frozen berries are suitable for jelly.
Usually the amount of starch for jelly is taken at the rate of 2 tbsp. l. for 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for a thicker one.
- It is better to defrost the berries for the jelly and rub them through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
- Boil water in a saucepan and place the berry pulp there. Cook for 10 minutes. Strain the resulting compote well.
- Place the compote on the fire and, bringing it to a boil, add sugar.
- Take the juice that remains after grinding the defrosted berries and dilute the starch in it. Gradually pour this mixture into the boiling compote, stirring constantly to avoid lumps. Bring to a boil again and you can remove the pan from the heat.
And now we will offer you several simple, but original and tasty recipes for jelly made from various berries.
Frozen currants: a great choice for kids
Black, white and red currants contain a large amount of vitamin C, which we simply need in winter and early spring. As you know, during this period colds become especially acute, and young children are more susceptible to them than anyone else.
Only black currants can be frozen: the denser skin of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season, black currants will help your family fight colds. And in the form of jelly, children will especially like it.
Frozen currant jelly
So, in order to prepare currant jelly from frozen berries, take the following ingredients:
- 600 g (3 cups) currants;
- about 1.5 liters (7 glasses) of water;
- 200 g (1 glass) sugar;
- 4 tablespoons potato starch.
Boil water in a saucepan and add currants to it. In this case, the berries don’t even need to be defrosted. After the currants have been boiled in boiling water for literally 5 minutes, add sugar, stirring thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.
The resulting fruit drink must be strained through cheesecloth without cooling. Meanwhile, thoroughly stir the starch in a glass of water, breaking up any lumps that may arise.
The fruit drink has been strained, and now without the berries, it needs to be put back on the fire. Wait until it boils, and carefully pour in the dissolved starch in a thin stream, constantly stirring the liquid in the pan. The jelly should be removed from the heat after it has reached a boil, but has not boiled.
Tip: the surface of the prepared jelly can be sprinkled with a small amount of sugar. This way you will avoid the appearance of foam and film.
Cranberry recipe
Cranberry is a real medicine at home! It can also be found fresh, because cranberries are well stored due to their acid content, but even when frozen they do not lose their healing properties. And if currants help prevent colds, then cranberries can easily cure even the flu.
Cranberry jelly can easily replace one of your meals during the day. It is very useful for people with diseases of the gastrointestinal tract and high acidity, since it has an alkalizing effect on the mucous membranes.
You will need the following for the jelly:
- 2 liters of water;
- 300-400 grams of cranberries;
- 4 tablespoons starch;
- sugar - depending on preference.
Before you start making cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose juice. After this, squeeze out all the juice through cheesecloth. Only use a sieve if it is fine enough to prevent the berry pulp from getting into the liquid.
While water is boiling in a saucepan, dissolve the starch in cold water and mix it with cranberry juice. Stir constantly so that the starch does not settle to the bottom of the bowl, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch, add sugar, boil for about 5 minutes and you can turn off the heat.
Please note: starch for jelly must be dissolved only in cold water! When hot, it immediately begins to gel, and will end up in boiling water in the form of lumps and breasts.
This cranberry jelly is good both hot and cold. You can use cornstarch, but its astringent properties are much lower than cornstarch. Kissel can turn out either very liquid due to a smaller amount of starch, or tasteless due to a large amount of starch.
Cherry: not only tasty, but also noble
Cherry is a very exquisite berry. Its taste will perfectly complement even a festive table. And cherry jelly is very easy to prepare, so you can delight your family with it any day.
Ingredients for this jelly:
- cherry -2 cups, or 200 grams;
- sugar – 7 tablespoons with top;
- starch - 3 tablespoons with top;
- water – 1 liter.
- Place the cherries in the pan. However, it is not necessary to defrost them. It’s better if the cherries are pitted, but this recipe is good because the pits won’t bother you.
- Pour in a liter of water and boil. After this, mash the berries with a masher to make the broth especially rich, and boil for another 5 minutes.
- Strain the resulting broth through cheesecloth. You can use a slotted spoon to remove the cherries from the pan. Add sugar and mix thoroughly.
- Now add starch to 0.5 cups of water and stir. Pour the resulting mixture in a thin stream into the boiling cherry compote, stirring constantly. Immediately after the starch is poured in, remove the jelly from the heat.
Our cherry jelly will be medium thick. Many people like it chilled. If you want to effectively serve cherry jelly to the table, pour it into glasses and sprinkle with a small amount of finely chopped almonds: they will best complement the taste of the drink.
Cherry jelly - a tasty and noble drink
By the way, you can make excellent pies with cherry jelly. Twist the boiled berries that you removed from the syrup during the cooking process in a meat grinder (but only if they are seedless), if desired, add apples, strawberries or any other berries to your taste, and a little sugar. This filling is perfect for pancakes and pies made from any dough. You can even simply spread it on a bun or loaf, like jam - easy, tasty and satisfying!
Strawberry jelly - a classic of the genre
Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in your freezer since summer, which can be useful for compote, and for pie, and even more so for strawberry jelly. This drink is so tasty that neither adults nor children will refuse it!
Classic strawberry jelly
Take these products:
- frozen strawberries – about 0.5 kg;
- granulated sugar – 6 tablespoons;
- starch - 2 heaped tablespoons;
- water - about 2 liters.
Strawberries do not need to be thawed. Wait for the water to boil in the pan, add sugar and cook for a couple of minutes. Add strawberries, and as soon as the water reaches a boil again, immediately remove the berries.
Leave the broth over very low heat so that it does not stop boiling gently. Meanwhile, use a blender to turn the strawberries into a smooth puree.
Dissolve the starch in water and add this mixture to the boiling broth, stirring constantly. Immediately add strawberry puree. Mix thoroughly and let the jelly boil. Remove from heat.
Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.
Strawberry jelly is usually served cooled. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.
Vitamin cocktail: experimenting with different berries
Of course, jelly should be equally tasty and healthy. Sea buckthorn has been used for a long time to prepare various drinks. We suggest you make jelly from these frozen berries. You will need:
- sea buckthorn – 1 glass;
- water – 3 glasses;
- sugar – ¾ cup;
- starch - 2 tablespoons.
Rinse the berries and defrost just a little so that they can be mashed with a masher. You can use a blender.
Sea buckthorn is an excellent berry for making jelly
Boil water in a saucepan, add sugar and add crushed berries. Pour in the diluted starch, stir and let simmer for literally 3 minutes. Sea buckthorn jelly can be served.
Now let’s prepare a real vitamin cocktail. Let's add berries to the already known recipe: half a glass of lingonberries and cranberries. You will need more water - about 4 liters, and 3 tablespoons of starch.
The manufacturing process is almost the same, only the lingonberries and cranberries must be whole. They need to be boiled in boiling water for 10 minutes, then removed from the syrup. Strain the broth and put it back on the fire. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and hold for about 5 minutes, then remove the jelly from the heat.
In the old days they often said, “There is always a place for Kissel at the table!” Indeed, a dish with sweet, incredibly tasty jelly can still decorate almost any table to this day. In Rus' this drink was revered and loved. But it was not quite the same as we are used to seeing it: it was prepared from rye grains, oats, wheat and even peas, and this process took not 10-15 minutes, as it does today, but two or three days, and sometimes even more . And sweet, aromatic jelly made from fruits and berries appeared not so long ago, at the beginning of the twentieth century.
This dessert, so beloved by both adults and children, can be cooked all year round: from fruits, frozen berries, dried fruits, jams, and syrups. But who can argue that in the summer, during the season of all kinds of berries, making jelly is a pleasure. Fragrant, ripe, juicy - raspberries, cherries, cranberries, currants, blueberries. But just the presence of ingredients is not enough to get a delicious drink - you need to be able to properly prepare jelly from berries, preserving not only the taste of the fruit, but also the brightness of the color, unsurpassed aroma, and vitamins.
Recipe one “Assorted”
This drink is not only tasty, but also healthy. The calorie content of jelly is only 79 kcal/100 grams.
Ingredients:
- Fresh raspberries, strawberries and black currants - 130 grams each.
- Water – 1.5 liters.
- Sugar – 100 grams.
- Potato starch – 120 grams.
Cooking process:
- Bring water to a boil by pouring it into a deep saucepan. Add sugar and cook, stirring, until all grains are completely dissolved.
- Wash and sort the berries, place them in sweetened boiling water, and after boiling again, cook for a couple more minutes. At this point, you can adjust the sweetness of the resulting compote: if you prefer the jelly sweeter, add more sand and simmer until it dissolves. If the dessert turns out too sweet in your opinion, add two spoons of lemon juice; it will add not only a citrus aroma, but also a slight sourness to the drink.
- You can also add ground cinnamon or vanillin - these ingredients will make the finished jelly even more fragrant. And if you have fresh mint leaves at home, add two or three to the mixture, and your dish will sparkle with special notes of freshness.
- In a separate bowl or cup, dilute potato starch: pour 120 grams of starch with 300 ml of water, stir.
- Now all that remains is to slowly add the dissolved starch into the boiling compote, stir everything thoroughly and quickly, bring to a boil and remove the pan from the gas stove.
If you want the jelly to not contain whole berries so that the mass is homogeneous, you can:
- Before adding starch, beat the mixture in a blender;
- Strain the compote.
The jelly is served chilled. Bon appetit.
Strawberry dessert
The recipe for making strawberry drink is not complicated. Cooking it at home will not be difficult, and all those with a sweet tooth will appreciate its rich color and taste. The calorie content of this dish does not exceed 36 kcal/100 grams.
Ingredients:
- Strawberries (fresh) – 250 grams.
- Starch (potato) – 100 grams.
- Water – 600 ml.
- Granulated sugar – 180 grams.
How to cook:
- Grind the washed strawberries with the stems removed into a homogeneous mass using a fork or blender.
- In a small container, bring three glasses of water to a boil, add sugar and pre-diluted starch.
- As soon as the liquid boils, add strawberry berries into it and as soon as the first bubbles appear, pour the berry treat into another bowl.
Cool the jelly before serving.
Raspberry dessert recipe
If you prepare this delicacy at home at least once, be prepared for the fact that your family will ask you to return to this recipe again and again. And the calorie content of the drink will undoubtedly please you - only 43 kcal/100 grams.
Required Products:
- Raspberries – 500 grams.
- Potato starch – 100 grams.
- Water – 750 ml.
- Granulated sugar – 160 grams.
Cooking process:
- Mash the raspberries thoroughly, squeeze the juice out of the berries using a juicer or gauze the old fashioned way. Cool the finished juice.
- Mix the required amount of raspberry cake with clean water, bring to a boil, and simmer over low heat for about 3 minutes. Then strain the resulting mixture thoroughly (you can do this procedure several times).
- Dissolve potato starch in a glass of water.
- Return the strained raspberry broth to the stove; after it boils, add diluted starch and granulated sugar. After boiling again, remove the container from the heat.
- Add cooled raspberry juice into the resulting mass and mix.
This jelly is especially delicious with whipped cream.
Blackberries: recipe for making jelly
If you like your jelly to be thick and dense, this recipe is perfect for you. It won’t be difficult at all to prepare a great drink using it at home. The main thing is to strictly follow the instructions to get a delicious dessert in just 20 minutes. The calorie content of this dish is 54 kcal/100 grams.
Ingredients:
- Blackberries – 320 grams.
- Starch – 110 grams.
- Water – 0.8 liters.
- Granulated sugar – 100 grams.
- Citric acid – 1/4 teaspoon.
Instructions:
- Grind the blackberries through the finest sieve.
- Squeeze the juice out of the mass and put it in the refrigerator.
- Pour hot water over the blackberry pulp and bring the mixture to a boil.
- Remove the pan from the heat and strain.
- Add a pinch of citric acid, granulated sugar and thicken the jelly with starch mixed with water.
- After the drink boils again, add blackberry juice cooled in the refrigerator and stir.
The jelly is ready, sprinkle the dessert with a small amount of granulated sugar or powder so that a jelly coating does not form on the surface. Serve after cooling.
Currant jelly
And this sweet dish will appeal to those who carefully monitor their figure. Despite the satiety and sugar content, the calorie content of the dessert does not exceed 60 kcal/100 grams.
Products you will need:
- Ripe black currants – 300 grams.
- Potato starch – 130 grams.
- Granulated sugar – 110 grams.
- Water – 650 ml.
Recipe:
- The berries for preparing the delicacy must be ripe, then the drink will have a magnificent, juicy, rich color.
- Sort the currants, remove leaves, twigs, and rinse.
- Rub the berries through the finest sieve.
- Pour the resulting mass with water, bring to a boil, and then strain.
- Add starch and granulated sugar dissolved in water to the compote, bring to a boil again, and immediately remove the mixture from the stove.
Pour the dessert into bowls or glasses and cool.
Favorite berry dessert – cranberry jelly
Perhaps, this berry was used to prepare a drink at home by almost all women in Rus'. It is tasty and extremely healthy, and it is a pleasure to cook from it, since it does not require hours of processing of the main component. And the calorie content of the dish is only 52 kcal/100 grams.
Ingredients:
- Water – 0.75 liters.
- Cranberries – 300 grams.
- Granulated sugar – 120 grams.
- Starch – 100 grams.
Instructions:
- Squeeze the juice out of the cranberries.
- Place the pulp in a saucepan, pour in three glasses of water, cook for 5 minutes, then strain.
- Slowly pour in the starch mixed with water, stirring the drink constantly, then add half a glass of sugar. Simmer the mixture over low heat until all grains and lumps are completely dissolved.
Cool the finished dessert. Garnish with fresh berries and mint leaves.
Another type of berry for making an amazing dessert. You will need a little more sugar than in previous recipes, because with a small amount of sand, the gooseberry dessert will be slightly sour. The calorie content of this dish is 97 kcal/100 grams.
Required Products:
- Gooseberries – 280 grams.
- Water – 650 ml.
- Starch – 100 grams.
- Sugar – 350 grams.
Recipe:
- Wash the gooseberries.
- Boil syrup from water and sugar, add prepared berries, cook for about 15 minutes until the gooseberries are softened.
- Add starch by first dissolving it in cold water.
- Bring the drink to a boil, remove from heat.
Serve dessert with cream and vanilla sauce.
Cook with pleasure. Bon appetit!
Don't know what to pamper your household? What can you come up with that will be both tasty and healthy at the same time? We propose to prepare a long-known dessert called jelly. Surely everyone knows what it is. Kissel is a tasty, sweet dish with a consistency similar to jelly, which is prepared from fresh, dried or frozen fruits and berries with the addition of starch. This treat will appeal to absolutely everyone, young and old.
Fresh berry jelly recipe
We will need:
- 150 g red currants;
- 150 g lingonberries;
- 3 liters of water;
- 150 g cranberries;
- 150 g sugar;
- 70 g potato starch.
Cooking method
- In order to prepare healthy berry jelly, first of all we need to rinse the berries we have. IN in this case Take red currants, lingonberries and cranberries and rinse thoroughly under running water. And if you have frozen berries, then before using them you need to remove them from the freezer and leave them in a warm place for half an hour.
- Next, the prepared berries must be passed through a sieve. As a result, you will get juice and squeezed mass. Set aside the juice for now and let’s do the squeezing. They need to be poured with boiling water and cooked for 20 minutes over medium heat. After this, wait until the broth cools down and strain using a sieve. Pour the resulting juice into a glass and discard the remaining berries.
- Now we take the juice that was obtained during the first squeeze and bring it to a boil, while gradually pouring in granulated sugar, not forgetting to stir. In order to give thickness, it is necessary to dilute potato starch in the broth that we left. Mix everything well so that there are no lumps and add it to the boiling juice in a thin stream, stirring all the time, preferably with a wooden spoon.
- Cook the resulting jelly for another 5 minutes, then remove from heat, let cool, pour into molds and serve.
Frozen berry jelly recipe
We will need:
- 2 liters of water;
- 50 g frozen berries;
- half a glass of sugar;
- 5 tbsp. spoons of starch;
- vanillin - to taste;
- a pinch of lemon zest.
Cooking method
- Pour water into a pan of the required size and boil. Take a vanilla pod, cut a piece from it and open it by making a cut with a knife and throw it into boiling water. We also add grated lemon zest and granulated sugar. Mix everything and cook for exactly 1 minute.
- After this, add frozen berries, after washing them, bring to a boil and cook for several minutes.
- If the compote is not sweet to your taste, you can add more sugar. We dilute the starch in a glass of cold water, stir until smooth and pour into the berries, removing them from the heat, stirring continuously. Mix everything again and cool.
Cherry jelly from frozen berries
We will need:
- 800 g frozen cherries;
- 2 liters of water;
- 2 tbsp. spoons of starch;
- 150 g sugar.
Cooking method
- Before cooking, you need to sort the cherries, remove the stems and leaves. Next, you need to squeeze the juice out of them. There are different ways to obtain juice. You can put it through a juicer, but you will have to remove the seeds to do this.
- The simplest one is to place the cherries in a deep pan and crush them with a wooden pestle. After this, transfer the crumpled berries into a colander and drain the juice that was obtained under pressure. Pour the juice into a glass and leave to cool.
- Pour water into the prepared container and boil. Then add sugar and crushed berries along with seeds. Cook for 5-7 minutes, remove from heat and let cool.
- After the compote has cooled, you need to strain it from the berries, add sugar to taste and starch, diluted separately. Put on fire and boil. Cool and serve.
Naturally, neither their frozen nor canned version can compare with fresh berries and fruits. However, they have one undeniable advantage. For example, from seasonal berries and fruits you can cook jelly and compotes in long-known combinations. And these combinations are determined by the ripening period of specific fruits. After all, by the time the plums ripen, the cherries have already fallen off, and the strawberries will not wait for the same black currants or gooseberries. And in places where you can pick fresh cranberries, you will never grow apricots. So making cranberry-apricot compote or strawberry-cherry jelly from fresh berries is very problematic. But you can cook such jelly from frozen berries without any problems!
Of course, we are not pioneers. Our predecessors also stored vitamins for future use, but they did it differently. They made more and more jam and dried apples, pears, cherries and plums. What do we have? Yes, go to any supermarket! There you have cherries, and plums, and cranberries, and lingonberries, and currants, and strawberries... And all this is freshly frozen. Or you can skip going to the store and prepare seasonal berries for future use by freezing them yourself. Then you will definitely be able to cook the kind of jelly you want by coming up with your own recipe. Or you can choose any recipe from those proposed.
Frozen raspberry and cranberry jelly
A surprisingly pleasant combination of sour cranberries and sweet aromatic raspberries. By the way, this recipe for making jelly from frozen berries can be used as a basic one. In the same way, you can then cook jelly from cherries, lingonberries or plums.
Ingredients:
- Cranberries – 1 cup;
- Raspberries – 1 glass;
- Potato starch - 3 tablespoons;
- Water – 4 liters;
- Sugar - at your discretion.
Preparation:
Pour water into a saucepan, put it on the stove and let it boil. Pour frozen berries into boiling water and cook for ten to fifteen minutes. After this, strain the resulting berry compote and add sugar to it. You can throw in the berries - we won't need them anymore. Put the broth on the fire again, and while it boils, dilute the starch with cold water.
Now comes the most interesting part. As soon as the broth boils, reduce the heat and begin to stir the contents of the pan with a spoon in a circle. At the same time, pour the diluted starch into the pan in a thin stream. Before your eyes, the broth will begin to turn into a viscous transparent jelly. Cook it for another two minutes and turn off the heat. Our beautiful, aromatic and delicious frozen berry jelly is ready!
Frozen sea buckthorn jelly
We offer you a recipe for a traditional Russian drink made from sea buckthorn. This drink is prepared very simply, although the recipe for its preparation is somewhat different from the previous one.
Ingredients:
- 1 cup sea buckthorn berries;
- Partial glass of sugar;
- 2 tablespoons potato starch.
- 3 or 2.5 glasses of water.
Preparation:
We wash the berries and slightly defrost them. They shouldn't melt completely, but should be soft enough to mash. So, put the sea buckthorn in a bowl and crush them with a regular puree masher. You can also grind the berries in a blender.
Now take a pan of suitable volume, pour water into it and add sugar. Put the water on the fire and let it boil. Place crushed berries in boiling water, and then add starch diluted in cold water. Stir and cook the jelly for three minutes. That's all. Our jelly is ready!
Vitamin jelly from frozen berries
Another recipe for sea buckthorn jelly, but this time we will supplement it with other healthy berries.
Ingredients:
- Half a glass of cranberries;
- Half a glass of lingonberries;
- 1 cup sea buckthorn;
- 1 cup granulated sugar;
- 3 tablespoons potato starch.
- 4 liters of water.
Preparation:
Pour water into a saucepan and put it on fire. While the water is boiling, wash the frozen berries. Leave the cranberries and lingonberries whole, and grind the sea buckthorn into puree. We dilute the starch with cold water. When the water boils, add lingonberries and cranberries to the pan and cook the berries for about ten minutes. After this, we strain the broth, throw away the berries, put the pan back on the fire and add sugar and sea buckthorn puree to the broth. Again, wait for the broth to boil and, stirring it, add starch diluted with water. Cook the boiled jelly for no longer than five minutes. Cool and take a sample.
Frozen strawberry jelly
Recipe from the classic series. And considering that we will be making jelly from frozen strawberries, this is also a simplified version of it.
Ingredients:
- 400 grams of frozen strawberries;
- 6 tablespoons granulated sugar;
- 2 tablespoons potato starch;
- 2 liters (approximately) of water.
Preparation:
This jelly is prepared very, very simply. First, pour water into a pan and place it on the stove. Add sugar and wait for the water to boil. After this, put all the berries in the pan, wait for the water to boil again and immediately remove the strawberries. Now we transfer the strawberries into a blender and turn them into puree, and dilute the starch with cold water. Into the boiling broth, stirring it continuously, first add diluted starch, and then add strawberry puree. Stir, let the jelly boil and turn off the heat. Serve completely cooled.
- If you cook jelly only from sweet berries, then add a little citric acid to it. The jelly will turn out tastier.
- The thickness of the jelly depends on the amount of starch. The more you add, the thicker the jelly will turn out.
- Kissel made from frozen berries does not like prolonged boiling. After adding starch, you can cook the jelly for no longer than five minutes, otherwise it will turn out very liquid.
This is how you can quickly and easily make delicious berry jelly. And frozen berries give us the opportunity to experiment with flavors and enjoy this pleasant and healthy drink even after the berry season has passed. Just don’t forget that you need to enjoy cooking. Bon appetit and success in your culinary career!
Kissel can be made not only from fresh berries or fruits, but even from jam! And jelly made from frozen berries and starch turns out almost like a summer drink. Beautiful, fragrant, sweet and vitamin-packed. You will no longer have to buy not very healthy and not always cheap store-bought drinks in the winter if you learn how to cook such jelly. It can be cooked either from a mixture, frozen independently, or from a finished product. Only in the first case the drink will turn out more healthy and tasty.
Ingredients (for a 4-liter saucepan):
- frozen berries (your favorite or what you have) – 2 cups;
- granulated sugar – 5 tbsp. l. (or to taste);
- potato starch – 4 tbsp. l. (with a small slide);
- purified water – 3.5 l.
Recipe with photos step by step:
1. Select the berries from which you will make jelly. I made it with sour cranberries and raspberries. I added a minimal amount of sugar, so the drink turned out pleasantly refreshing, sweet and sour, tasty, in a word. But you can cook jelly from one type of berry, or you can take several. There are absolutely no restrictions. Instead of sugar, you can put a few spoons of jam. The taste will be even more interesting. Remove frozen berries from packaging and rinse thoroughly in cold water. They will just defrost a little. Then drain in a colander and wait for the water to drain. And then put it in a saucepan.
2. Filter the required amount of water. There is no need to boil it. Pour the berries into the pan. Bring the jelly base to a boil, then reduce the heat to low and cook for another 5-67 minutes. 
3. Add granulated sugar to taste. If the berries are sour, more sweetener will be needed. And you can put less sugar in sweet berries. 
4. Stir. After boiling the future jelly for a few more minutes, pour about a glass of the drink into a separate container (do not turn off the heat under the pan). Add potato starch in portions. 
5. Mix thoroughly so that there is not a lump. Pour the mixture back into the pan. Stir. Cook frozen berry jelly until it thickens. Then remove from the stove and cool slightly. You can try. When cooled, the drink will be even thicker.
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