While the berries are still flowing, I suggest you make a
kissel and use it to top waffles or ice cream or pound cake, for example. Or,
eat it alone with a dollop of whipped cream. Red Berry Kissel is a simple
summer delight to help beat the heat and eat while lounging around. Absolutely.
Red Berry Kissel
2 cups berry, Concord grape, or raspberry juice
¼ cup granulated sugar or more, if desired
3 tablespoons cornstarch dissolved in additional ½ cup of
above juice
5 cups fresh strawberries, hulled, or 20 ounces
frozen whole strawberries
3 cups fresh raspberries or 12 ounces frozen whole
raspberries
1 teaspoon vanilla extract
- In a
large, nonreactive saucepan, combine juice and sugar. Pour dissolved
cornstarch mixture into the saucepan and bring to a simmer on medium-high
heat. As soon as it begins to simmer, stir for about 5 minutes until
cloudy juice runs clear.
- Stir
in strawberries and raspberries and remove the pan from the heat. Stir in
vanilla. Pour into serving bowl or individual dessert cups.
- Refrigerate for at least 20 minutes, serving chilled.
Courtesy of Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective
Note to self: Be sure to lounge around, Red Berry Kissel and spoon in hand, before the academic calendar kicks into high gear.
