Raspberry Kisel

Dessert for our Russian meal was Raspberry Kisel. We do not like anything with seeds, so I altered the recipe slightly to make it seedless.




12 oz raspberries

4 cups water

1/2 cup sugar

1/4 cup cornstarch

whipped cream


Bring raspberries to a boil in 3 cups of water. Cook for about 8 minutes. If you don’t mind the seeds, mash with a potato masher. For seedless, run through a food mill.

Combine raspberry pulp or juice with sugar. Bring to a boil.

Whisk cornstarch into 1 cup water. Add to raspberries. Boil for 10 minutes.

Pour into individual cups.

Cool to room temperature. Refrigerate for at least 2 hours.

Serve with whipped cream.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s