This Kisel recipe brings the traditional Slavic fruit jelly juice to your table, offering a unique blend of your favorite fruits thickened with starch. It’s a versatile, family-friendly drink or dessert that can be served hot or cold, which makes it a perfect treat for any season.
If you've ever wanted to try your hand at a traditional Russian recipe, this kisel is a great place to start. This version is thinner, more like a drink than a mousse, but you can easily adjust the thickness to your preference by adding more or less potato starch. It’s quite similar to Kompot juice drink.
Kissel or Kisiel (Кисель) is incredibly popular in many Slavic countries such as Russia, Ukraine, Poland, Estonia, Latvia, Lithuania, Belarus, and even Finland with all countries having their own versions. The best part is, you can use any type of fruit you want to make it, and today’s recipe is for cherry kisel.
Kisel is a delicious and adaptable recipe that can be enjoyed in many ways. If you like it as much as I do, you'll also enjoy it as a topping for waffles, pancakes, or ice cream or even served hot over my foolproof syrniki recipe.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This recipe is incredibly easy to make. With just a few steps, you'll have a delicious cherry kisel ready in no time.
- Delicious: The combination of fresh cherries, organic sugar, and pure vanilla extract creates a taste that is simply irresistible.
- Classic Flavors: This recipe sticks to the traditional flavors of cherry kisel, making it a comforting and familiar treat.
- Family Favorite: This cherry kisel is a hit with both kids and adults alike, making it a perfect family-friendly drink.
- Budget-Friendly: With just a handful of affordable ingredients, this cherry kisel recipe won't break the bank.
Key Ingredients
All you need are some simple pantry staple ingredients to make this kisel recipe at home. Let's look at them in more detail:
- Fresh or Frozen Cherries: These will be the star of our drink, providing a sweet and slightly tart flavor that pairs beautifully with the hint of delicate spice from the vanilla.
- Organic Sugar: This will sweeten our kisel, balancing out the tartness of the cherries.
- Pure Vanilla Extract: This adds a hint of delicate spice and warmth to our dessert, complimented by the sweetness of the cherries.
- Cornstarch or Potato Starch: This is our thickening agent. It will transform our mixture from a watery consistency to a thick, pudding-like dessert. If you're using potato starch, make sure it is at room temperature before you add it to the pot.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Kisel
Making this incredible kisel is easier than you think. Here's how to make them at home step by step:
Preparing the Cherry Base
Rinse and Boil the Cherries: Start by rinsing the cherries. Measure out 12 cups of water and pour into a large pot. Add the cherries to the water and bring the mixture to a boil. Once boiling, reduce the heat to low/medium and let it simmer for 10 minutes.
Add Sugar: Next, add the cup sugar to the pot, stirring until it dissolves. Let the mixture simmer for an additional 5 minutes.
Strain the Juice: Place a strainer lined with cheesecloth over a large bowl. Strain the cooled cherry juice to separate the cherries from the juice.
Making the Kisel
Prepare the Cornstarch Solution: In a small bowl, measure out ½ cup of water and add the potato starch, stirring to combine.
Cook the Kisel: Transfer the cherry juice back into the pot. Add a pinch of salt and vanilla, then pour in the cornstarch solution (make sure to stir well again before adding). Bring the mixture to a boil, stirring constantly. Reduce the heat and let it simmer for 5 minutes.
Cool and Serve: Finally, remove the pot from the stove and let the kisel cool. You can enjoy this dessert either warm or cold. Enjoy!
For a full list of ingredients and instructions, see the recipe card below.
Tips for Making the Best Kisel
- Use Fresh or Frozen Cherries: This recipe works well with both fresh and frozen cherries. If using frozen, there's no need to thaw them first.
- Stir in the Sugar: After adding the sugar to the pot, make sure to stir until it completely dissolves. This will make sure that your kisel has a smooth texture.
- Strain the Juice: Straining the cherry juice through a cheesecloth will separate the cherries from the juice, giving your kisel a clear, appealing look.
- Combine Cornstarch and Water: Mixing the cornstarch with water before adding it to the pot will prevent lumps from forming in your kisel.
- Stir Constantly: When bringing the mixture to a boil, stir constantly. This will prevent the kisel from sticking to the pot and burning.
- Enjoy Warm or Cold: Kisel can be enjoyed both warm and cold. If you prefer it chilled, allow it to cool at room temperature before refrigerating.
Serving Suggestions
- For a refreshing start to your day, serve this cherry kisel as a breakfast drink. Its sweet and tart flavor will awaken your taste buds, preparing you for the day ahead.
- Want a dessert option? Pour the chilled kisel over a scoop of vanilla ice cream. The contrast of the cold ice cream and the warm kisel is a treat for the senses.
- For a healthy snack, mix the kisel with oats and let it sit overnight. The next morning, you'll have a delicious and nutritious oatmeal ready to eat.
- If you're hosting a dinner party, serve the kisel as a palate cleanser between courses. Its light and refreshing taste is perfect for resetting the palate, enhancing the flavors of the next dish.
Recipe Variation Ideas
This delicious kisel recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
- Berries: If you're a fan of mixed berries, this variation is for you. Simply replace the cherries with a mixture of raspberries, blackberries, and blueberries. The combination of these berries will give your kisel a unique, tangy flavor that's absolutely refreshing.
- Spiced: For those who enjoy a hint of delicate spice, this variation is a must-try. Add a teaspoon of cinnamon or nutmeg to the mixture as it simmers. This will give your kisel a warm, comforting flavor that's perfect for chilly evenings.
- Pumpkin: For a seasonal twist, try adding pumpkin juice to the mixture. This will give your kisel a lovely autumnal flavor and a beautiful orange hue.
Frequently Asked Questions
Yes, you can use potato starch instead of cornstarch in this recipe. Just make sure to mix it with a half cup of water before adding it to the pot.
This kisel can be enjoyed either warm or cold. It is all about personal preference. Some people prefer it warm, while others like it chilled.
This cherry kisel can be served as a dessert on its own, or it can be paired with pancakes or ice cream for a more delicious treat. The hint of delicate spice from the vanilla makes it a versatile dish.
How to Store Leftovers
- Refrigerate: Once the kisel dessert has cooled to room temperature, pour it into an airtight container and store it in the fridge. It will keep well for up to 3 days.
- Reheat Instructions: To reheat, simply pour the chilled kisel into a pot and warm it over low heat, stirring occasionally. Be sure not to boil it, as this can alter the texture and flavor.
- Freeze: Unfortunately, due to the potato starch used in the recipe, freezing is not recommended for this dessert. The texture of the kisel may become grainy or lumpy once thawed.
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Recipe Card
Authentic Kisel (Кисель) with Cherries
Ingredients
For the Kisel
- 2 lbs. – fresh or frozen cherries
- 12 cups – water + ½ cup
- 1 cup – organic sugar
- Pinch of salt
- 1 tsp. – pure vanilla extract
- 6 tbsp. – cornstarch or potato starch
Instructions
Preparing the Cherry Base
- Rinse and Boil the Cherries: Start by rinsing the cherries. Measure out 12 cups of water and pour into a large pot. Add the cherries to the water and bring the mixture to a boil. Once boiling, reduce the heat to low/medium and let it simmer for 10 minutes.
- Add Sugar: Next, add the cup sugar to the pot, stirring until it dissolves. Let the mixture simmer for an additional 5 minutes.
- Strain the Juice: Place a strainer lined with cheesecloth over a large bowl. Strain the cooled cherry juice to separate the cherries from the juice.
Making the Kisel
- Prepare the Cornstarch Solution: In a small bowl, measure out ½ cup of water and add the potato starch, stirring to combine.
- Cook the Kisel: Transfer the cherry juice back into the pot. Add a pinch of salt and vanilla, then pour in the cornstarch solution (make sure to stir well again before adding). Bring the mixture to a boil, stirring constantly. Reduce the heat and let it simmer for 5 minutes.
- Cool and Serve: Finally, remove the pot from the stove and let the kisel cool. You can enjoy this dessert either warm or cold. Enjoy!
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Katy | Her Cup of Joy says
I remember this recipe from when I was a little girl! Haven’t ever made this myself. I’ll have to try this soon! Thanks for the recipe!
www.valyastasteofhome.com says
You are very welcome Katy! Let me know how it turns out for you. 🙂