Kissel Watermelon

Ingredients: 1.5 kilograms of watermelon, 4-5 tablespoons sugar, 4-5 teaspoons potato starch, a little citric acid.

Preparation: Watermelon peel, pulp free of seeds, squeeze out the juice using a juicer.  From the resulting slurry drain of watermelon juice and refrigerate.  The rest of the pulpy bring to a boil, strain, pour in the broth of sugar, add lemon juice, bring to a boil, stirring constantly, pour the diluted in advance pushed out watermelon juice starch.  Again bring to a boil, remove from heat, pour into a chilled jelly juice, stir and pour into a la carte dishes, sprinkle with sugar and cool.

Lemon jelly

Ingredients: 4 cups water 2 lemons, 1 cup sugar, 3 tablespoons potato starch.

Preparation: Boil 3 cups water, add the grated zest of 1 lemon and sugar.  Potato starch is diluted in a glass of cold water, pour in the syrup, stirring to boil, add the squeezed juice of 1 lemon and stir.  Pour jelly into a la carte dishes, put sliced ​​lemon, pre-sugared in powdered sugar.

Kissel of cherry wine

Ingredients: 3 cups of water, 500 grams of cherries, 2 tablespoons sugar, 3 tablespoons white wine 2 tablespoons potato starch, lemon peel, 1 pinch of cinnamon.

Preparation: Clear from cherry pits, put in a pan, add the lemon zest, a pinch of cinnamon, then remove the lemon zest.  Dilute a small amount of cold water starch, add to the cherries, bring the pudding to a boil.  Pour into a la carte dishes, sprinkle with sugar and refrigerate.

Jelly from apples and celery

Products for: 4-5 glasses of water, 2-3 apples, 50 grams of celery, 5-6 tablespoons sugar, 4 teaspoons potato starch.

Preparation: Squeeze the juice from the apples and skinless celery root.  Juice cool.  Otzhimki pour hot water, bring to a boil and simmer for 20-25 minutes, rub through a sieve.  Part of the broth diluted potato starch.  In the remaining broth to pour sugar, bring to a boil, pour in the starch, then remove from heat, add the chilled juice, stir, pour into a la carte dishes, sprinkle with sugar and refrigerate.

Kissel of dried rose hips

Ingredients: 4 cups of water, 50-80 grams of dried rose hips, 1-1,5 cup sugar, 4-6 tablespoons of potato starch, 2.1 grams of citric acid.

Preparation: Washed hips pour 3 glasses of hot water and leave for some time that the fruits swelled.  In the same water to cook until tender.  When the rose is soft, strain the broth into another bowl and rub the fruit, combine with broth.  Add the sugar, acid, boil and pour the diluted in a glass of cold water starch.  Pour into a la carte dishes, sprinkle with sugar and refrigerate.

Jelly from apple juice

Products: 2-2,5 cup water 2 cups apple juice 3 / 4 cup sugar or honey, 3 tablespoons potato starch, lemon peel or orange, 1 stick of cinnamon, 1 gram of citric acid.

Preparation : The acidified water with sugar and spices (cinnamon, zest) to boil.  Stir in apple juice starch, pour in hot syrup, stirring to a rolling boil.  Remove from heat, pour into a la carte dishes.

Jelly from stewed viburnum

Products: 4 cups of water, 400 grams of viburnum, 1.75 cup sugar, 1 / 2 cup potato starch.

Preparation : Kalina go, put in a pan, add 2 cups of water, tightly close the lid, and evaporated in an oven or a water bath.  Then, wipe, dissolve with hot water (1 cup), add sugar, bring to a boil and add diluted in a glass of cold water starch.  Pour into a la carte dishes, sprinkle with sugar and refrigerate.  Jelly can be made with honey, which is entered following the syrup thickens.

Cocktail with liquor

Product for : 50 ml vodka 50 ml liqueur mint, ice.

Preparation : To prepare the cocktail with liquor, mix all ingredients in a shaker, pour into a cocktail glass and serve