Gaby
Wash the berries and press them through a sieve. Pour the juice into a pot and place it in a cool spot.
Put the leftover berry pulp into another pot, cover it with hot water, add sugar, stir well, and bring to a boil.
Then, move the pot to the edge of the stove, pour in the potato starch that has been previously dissolved in cold boiled water, return it to the heat, and, stirring constantly, bring it back to a boil.
When the mixture cools to 104-122°F (40-50°C), add the chilled juice and mix in lemon juice or citric acid. This method preserves all the vitamins.
The kisel can be either runny or quite thick; the latter is often served with ice cream.
For a medium thickness, use 1 liter of water, 400-500g of berries, 100g of sugar, 2g of citric acid, and 3 tablespoons of starch.
