Instant drinks
Instant drinks fruit kissel
Kissel powder is a traditional thick fruit drink that you can prepare in a moment. Simply pour hot water over it and stir. You can choose from sour cherry, lingonberry and forest fruit flavours, and each of them contains vitamin C.
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How to choose a fruit kissel
The sour cherry kissel has a sweet cherry taste and a scent that recalls summer fruit. The lingonberry kissel is sweet and sour and gently refreshing. The forest fruit kissel smells of forest berries and will delight anyone who cannot decide on a single flavour.
One 30 g sachet makes one to two servings. With a cup of kissel you can treat yourself to herbal sweets, and for another afternoon you can prepare Ivan tea.
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How to prepare kissel
Put one to two tablespoons of powder, that is 15 to 20 g, into a cup of 150 to 200 ml. Pour boiling water over it and stir thoroughly until the powder has dissolved completely. As you stir, the drink thickens and gets a soft consistency. Drink the kissel straight after preparing it, while it is warm and fragrant.
Thicker or thinner kissel
You can easily adjust the thickness to your taste. For a thicker drink with a more pronounced flavour use less water, and for a lighter drink add more. The typical thick consistency of kissel comes from potato starch, so pour the powder into the water all at once and stir straight away.
Kissel for children and adults
Fruit kissel tastes good to adults and children alike. Serve it to children once the drink has cooled to a pleasant temperature. Kissel is sweet, containing 92 g of carbohydrates per 100 g of powder, so enjoy it in moderation as part of a varied and balanced diet.
Vitamin C in the colder months
Kissel contains 100 mg of vitamin C per 100 g of powder. Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. A varied and balanced diet and a healthy lifestyle are important. A warm cup of kissel is a pleasant part of autumn and winter afternoons, when it gets dark early outside.
