Discover kissel, a traditional Slavic berry drink that’s sweet, silky, and satisfying. Enjoy it hot or cold at any time of the year for a refreshing treat!
If you’ve never heard of kissel (aka kisel, kysil, or kisiel), allow me to introduce you to one of my favorite childhood drinks. My mom would make this classic Eastern European drink all the time at home, and it’s still one of my best memories as a kid. We wouldn’t even be able to wait for it to cool down, so we would usually drink it warm — often with fresh ponchiki or piroshki.
Kissel was traditionally made from fermented grains like wheat, oats, or rye, but over time, it became more of a fruit drink. While some people like my grandma make kissel more “soupy” and eat it with a spoon with all the fruits inside, I prefer to make it creamy and drinkable. It’s basically just a thicker version of kompot, and it also reminds me a bit of bubble tea. I think everyone would love it if they tried it!
Did you know? Kissel, kompot, and mors are all popular Slavic fruit drinks, but there are notable differences. Kissel is thickened with a starch, kompot is made by boiling fruits and water, and mors is a pure fruit juice.
Kissel Drink Video
How To Make Kissel
I watched my mom making kissel growing up, and now I love recreating it at home. This simple three-step process only takes 20 minutes from start to finish!
- Boil the fruit: Bring the water and fruits to a boil in a large pot, then reduce the heat and simmer for about 10 minutes.
- Add the sugar: Stir in the sugar and simmer until it dissolves.
- Thicken the mixture: Whisk together the starch with 1/2 cup of water. Add it to the simmering liquid while mixing, and cook just until it thickens. Allow the drink to cool.
Hot tip: Sip on the kissel while it’s warm for comfort, or wait until it’s chilled for refreshment.
Tips For the Best Kissel
One of the things I love most about kissel is how customizable it is. Choose your favorite fruits and adjust the levels of starch to make it perfectly suited for your tastes.
- Use whatever fruit you have on hand. Any fresh or frozen berries work well here — blueberries, blackberries, even rhubarb. My favorite version is made with strawberries and cherries because they produce such a deep, beautiful color and flavor.
- Choose between potato or corn starch. Potato starch is the traditional choice (and my personal preference) because it creates a clearer and glossier drink, but corn starch is a fantastic substitute.
- Adjust the consistency to your liking. For a more pudding-like texture or jelly dessert, increase the amount of starch to 10-12 tablespoons. You may need to add a bit more water to dissolve it.
- Stir constantly while adding the slurry. Adding the starch directly into hot liquid creates tons of lumps, so make sure to fully dissolve the starch in cold water first, then whisk continuously as you slowly pour the slurry in.
- Avoid overcooking. As with any pudding/starch-based cream, kissel continues to thicken as it cools. Pull the pot off the stove as soon as the starch begins working its magic.
- Strain the fruit (optional). If you prefer a smooth texture, strain the fruit. Otherwise, leave the chunks of fruit in for a little extra treat.
Storage & Reheating
This recipe makes a decent batch of kissel, so you’ll probably have leftovers. I love waking up and realizing that I have this treat waiting for me in the fridge!
- Storage: Pour the cooled kissel into an jar or pitcher (you need this one in your life) and keep it in the fridge for 4-5 days.
- Reheating: To reheat kissel, pour it into a small saucepan and gently warm it over low heat, stirring occasionally.
More Delicious Drink Recipes
- Sparkling Mango Drink — Fresh mango puree, mint, and lemon make this super refreshing
- Kvass — Another classic Slavic beverage made by fermenting apple juice
- Sparkling Cranberry Punch — Nonalcoholic so the whole crowd can enjoy it
- Crockpot Hot Chocolate — Perfect for your next cozy party
Recipe
Ingredients
- 2 lbs fresh or frozen fruit cherries, berries, or a mix
- 3 quarts water
- 1 cup sugar adjust to taste
- 6 tbsp cornstarch or potato starch
Instructions
- Add the fruit to a large pot with 3 quarts of water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes.
- Stir in the sugar and allow the mixture to simmer for another 5 minutes, or until it is dissolved.
- In a small bowl, whisk together (an additional) ½ cup cold water and the cornstarch until smooth. Slowly pour the mixture into the hot fruit liquid while mixing constantly. Bring the juice back to a gentle boil and cook for just a few minutes until it thickens.
- Remove the Kissel from the heat and let it cool. It will thicken more as it cools. Enjoy!
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