How to cook jelly from starch and juice. How to cook jelly from berries and starch? How to cook jelly from a pack of dry matter

Remember that old time when you were a child kindergarten or at school they were given a delicious gelatinous drink called kissel. And even tastier it was cooked by mom or beloved grandmother. But, unfortunately, over time, this wonderful dessert began to be forgotten. Many children do not even know about the existence of jelly, since not every mother pleases her baby with such a wonderful delicacy. We offer to correct the current situation and immediately prepare for your relatives delicious jelly from berries with the addition of starch, and we will tell you how to cook it properly.

Kissel recipe from fresh berries and starch

Ingredients:

• cranberries - 250 g;
• blackcurrant berries - 250 g;
• granulated sugar- 320 g;
• potato starch- 1/2 st.;
• water - 2 l.

Cooking

Free from extra branches and ponytails washed berries. In order for our jelly to turn out to be truly tasty, rich and healthy, we take a pusher and press the berries a little with it so that their protective shell bursts and they let the juice flow. We move it all into a saucepan, pour clean, drinking water and put on the stove burner. When the water with berries reaches the boiling stage, let them boil for five minutes. Then we filter the cooked berry compote through a sieve, pour it into the same (already washed) pan and send it to the stove again.

In order to know how to make your berry jelly good and tasty, you need to properly introduce starch. Therefore, we fill it with a glass of warm water and, stirring, dissolve the starch in it.

Pour granulated sugar into the boiled berry water, stir and slowly begin to pour in the diluted potato starch. After two minutes of boiling jelly, remove it from heat.

Recipe for jelly with starch from frozen berries

Ingredients:

• frozen blackberries - 300 g;
• - 300 g;
• fine sugar - 220 g;
• water - 2.5 l;
• starch (potato) - 4 tbsp. spoons.

Cooking

Blackberries and raspberries room temperature it is better not to defrost, as they do not have a dense protective shell, but it is better to do it in the microwave on the "Defrost" mode. Then put them in a saucepan, after draining the thawed water and pour them with cold, drinking water. We put everything on the stove and cook the berries like a regular compote. We cover the colander with gauze folded in two layers and pour the finished berry compote into it. We lift the edges of the gauze up, collect them with a bag and squeeze the liquid from the boiled blackberries and raspberries to the total filtered volume. The resulting compote of saturated, bright color put it on a burning stove. Pour 2/3 cup from the volume of boiling liquid and dissolve all the starch. When boiling, add sugar and stir well until dissolved. Then, without ceasing to stir the compote, carefully, slowly pour in the dissolved starch and get jelly.

Kissel from berries and dried fruits with starch

Ingredients:

• potato starch - 4.5 tbsp. spoons;
• fresh berries (cherries) - 350 g;
• (dried apricots, prunes) - each 100 g;
• granulated sugar - 200 g;
• water - 2.8 l.

Cooking

Pour dried apricots and prunes boiling water and let them sit for about 20 minutes. Then we drain the liquid from them and transfer the dried fruits to the pan along with fresh cherries. Pour the contents of the saucepan 2.5 liters drinking water and put on the gas. In the remaining amount of water, stir the potato starch until smooth. Pour into boiled water with dried fruits and berries right amount sugar and after re-boiling we begin slowly to enter into liquid state potato starch, while rhythmically stirring it with a spoon in the total volume of liquid. After 2-3 minutes, the jelly can be considered ready, so feel free to remove it from the heat.

Pouring this type of jelly, put berries and dried fruits on the bottom of the glass, and fill the rest of the space with a gelatinous mass.

Kissel and compote are two favorite dessert drinks of the Slavic peoples.

Kissel - Russian word, means a gelatinous (jelly-like) dish cooked from berry syrup or oat milk.

Compote (from the French word compote) is a sweet dessert drink. It is brewed from a mixture of fresh, dried or frozen berries and fruits.

In the recent past, lunch in a kindergarten, school, student and factory canteen necessarily ended with jelly or compote.

Now there are a lot of dessert sweet drinks: Pepsi, cola, lemonade, juice and others.

But jelly and compote are perhaps the most useful and affordable. How to cook jelly from starch and compote, every housewife should know.

Kissel, compote: a bit of history

The drink has been known in Rus' since time immemorial, it is mentioned in the annals of the end of the tenth century. But in those days, kissel was the main dish, cooked on sourdough, its main ingredients were oats, rye, wheat and peas, the taste of kissel was sour mealy jelly.

It got its name "kissel" because it was sour.

And only at the beginning of the 19th century they began to cook jelly with potato flour(starch) on a berry broth. This fashionable dish was first served in rich houses, and then it took root in ordinary Russian families. Kissel has become an obligatory funeral drink for the Orthodox.

In Moscow, Bolshoi and Maly Kiselny lanes are still preserved, in the past "kiselniks" lived and worked here - masters of brewing this drink.

The word "compote" for designation liquid dessert from dried fruits And fresh berries appeared in Russia in the 18th century. In France, the word came from there, compote is fruit puree. However, beloved common people the drink, previously called vzvar or uzvar, was renamed compote.

Kissel: cooking secrets

Kissel is a simple dish. Even an inexperienced hostess can cook it.

The dessert is usually prepared using potato starch. Many people imagine how to cook jelly from starch and compote, fruit drink, fresh berries or fruits.

However, in order for the drink to be prepared correctly, remember:

• a portion of starch for a drink is first diluted in a small amount cold water;
• starch cannot be diluted in advance, it will settle to the bottom of the liquid and lose its effectiveness, it must be cooked only just before being put into the dish being prepared;
• diluted starch pour in a thin stream;
• it is necessary to quickly stir the liquid at the time of introducing the starch;
• boil jelly with starch introduced for no more than three minutes;
• sprinkle the finished jelly on top with granulated sugar (for those who do not like a dense "crust").

What to cook jelly from?

For making sweets delicious dessert use berries and fruits in fresh, frozen or dried form. A delicious drink is obtained on the basis of blueberries, currants, milk (in milk) and oatmeal (from oatmeal) kissel.

Potato starch is an essential ingredient for sweet pudding. Its quantity affects the density of the drink. If you need to get enough liquid drink, then usually put two or three teaspoons per five hundred grams of liquid. If you need to get jelly jelly that can be cut with a knife, then you need to take four tablespoons of starch per liter of liquid.

To speed up the process of preparing a drink, you can use ready-made fruit juices, fruit drinks, jams, compotes from canned and dried fruits, berries.

How to cook jelly from starch and compote?

Many housewives have been harvesting since autumn canned compote from fruits and berries for the winter. This is definitely a delicious and healthy drink. But by the end of winter or spring, when the body needs vitamins, I want to treat my beloved relatives and friends with something tasty and healthy. And no one wants compote anymore.

For a change, you can cook jelly from starch and compote.

For this you will need:

• Potato starch - three tablespoons.
• Compote - three liters.
• Lemon - 1 or 2 pieces (to taste).
• Sugar - to taste.

if you have three-liter jar canned compote - fine. It will make an excellent drinking jelly.

To do this, you need to open a jar of compote, pour it into a saucepan. If there are a lot of large pieces of fruit (apples, pears, plums) in the drink, then they should be crushed.

Prepare lemons. They should be thoroughly washed, then cut into small pieces or squeeze out juice. Put the pot with the liquid on the fire and bring to a boil.

At this time, quickly dilute the starch in a glass of cold water.

As soon as the liquid boils, pour the dissolved starch in a thin stream into the boiling compote. The drink at this time should be stirred quickly so that the starch is evenly distributed over the pan and does not turn into a lump.

Leave the drink to boil for no more than two or three minutes. Try the resulting jelly. If there is not enough sweetness for your taste, then you can add granulated sugar, if it is very sweet - lemon. Bring the jelly back to a boil and remove from heat.

The drink can be immediately poured into portions, cooled and served.

This recipe assumes that the hostess has a ready-made compote.

And if he is not? Then the compote needs to be cooked, for example, from dried fruits.

Dried fruit jelly recipe

How to cook jelly from starch and dried fruit compote?

First you need to prepare compote from dried fruits.

For this you will need:

• Water - 3.5 liters.
• Dried fruits - 600 grams.
• Sugar - 300 grams (to taste).

Wash dried fruits well running water, soak in a small amount of liquid. When the fruits are softened, drain the liquid from under them into a saucepan, add water to the desired volume (3.5 liters). Put the pan on the fire, bring the liquid to a boil and pour dried fruits into it. Boil the mixture for 15 minutes.

How to cook jelly from starch and compote was described above. In the case of dried fruits, 3.5 liters of liquid should take 4-5 tablespoons of potato starch. Dissolve it in a glass of cold water and pour in a thin stream into the compote, stirring it continuously. Then bring the jelly to a boil, and remove the pan from the heat. The drink is ready. It can be drunk both hot and chilled.

Dessert: compote, kissel, jelly

For a change home cooking you can cook various desserts.

Consider how to cook jelly from starch and compote as thick as fruit jelly.

Jelly is a gelatinous sweet fruit and berry dessert based on gelatin.

However, if you cook thick jelly, then in its consistency it will look like jelly with a peculiar bright taste.

So, preparing such a dessert is no more difficult than cooking ordinary jelly.

How to cook jelly from starch and compote is described earlier. For cooking thick drink you can take any compote or cook it from dried fruits. Repeat the whole procedure until the starch is added to the compote.

Attention: to get a thick jelly, you need to take much more starch.

For one liter of liquid, take four tablespoons of potato starch or eight tablespoons of corn starch. Hot jelly should be poured into portions, for example, into bowls or small bowls. After cooling, the drink will thicken. It can be decorated with whipped cream, fresh berries, sprinkle grated chocolate. Such jelly is well cut with a knife, eat it with a spoon.

Kissel: what is the use

Useful properties of jelly depend on its composition. Of course, the drink necessarily contains starch, sugar and a fruit and berry base.

Depending on the product on the basis of which it is cooked, jelly has a whole range of vitamins, minerals, organic acids and trace elements. Its medicinal and nutritional properties depend on this:

• jelly based on blueberry compote improves the functioning of the stomach and intestines, has a positive effect on the organs of vision;
• kissel on apple compote indicated for problems with blood, low hemoglobin, obesity;
• cranberry drink boosts immunity;
• chokeberry jelly is useful for hypertension;
• kissel from red rowan has a laxative, diuretic effect, helps with diseases of the liver and kidneys, relieve swelling;
• drink from cherry compote helps with colds.

Kissel: contraindications

Despite the obvious benefits, jelly should be used with caution by people who are allergic to certain components of the drink (berries, citrus fruits, starch).

You also need to remember that starch is a carbohydrate that can contribute to speed dial weight at great use kissel. Kissel is not indicated for patients with diabetes mellitus.

But this applies to fruit and berry drinks. Oatmeal jelly without sugar is used in diet food for weight loss.

Conclusion

When and how to cook jelly from compote is up to each housewife to decide.

Use the advice, experiment, pamper your family and friends with a delicious, nutritious and absolutely natural dessert.

You can choose your signature recipe jelly from compote and starch, which will be useful in every specific case you and your loved ones.

No wonder they said in the old days: "There is always a place for Kisel."

Bon appetit!

All the wisdom of making jelly from briquettes. How to avoid lumps and cook delicious jelly step by step?

Cooking jelly correctly is not as easy as it seems at first. It’s good if there are detailed instructions for action on the pack of jelly. And if not? We will tell you how to cook delicious and useful jelly step by step.

How to cook jelly from a pack without lumps, how many minutes to cook?

• Modern cooking, unfortunately, has forgotten the ancient Russian food- kissel. Why food? Because in Ancient Rus' Kissels were eaten, not drunk. The dish was prepared from cereals: oats, wheat, rye. Hearty jelly was available to the poor people. It was slurped with a spoon for breakfast, lunch and dinner.
• In addition, it was noticed: jelly had the ability to envelop the gastric mucosa, which favorably affected patients with diseases. gastrointestinal tract. With the advent of potatoes, they began to cook fruit and berry kissels starch based.
• Now cook jelly does not represent special trouble. All components for the dish can be easily purchased at any supermarket. And for those who value their time and cannot imagine their life without jelly - big choice ready-made briquettes and packages with detailed instructions for preparing your favorite dish.

Industrial dry powder for making jelly is a food concentrate fast food. There is a diverse range of jelly with all kinds of fruit and berry extracts from different manufacturers.

Portioned dry concentrate is packed in bags made of paper, plastic, metallized packaging. Each package contains detailed instructions composition and method of manufacture. The composition of the dry concentrate includes:

• fruit and berry dry extracts
• potato starch
• refined sugar
• food colorings
• flavors
• preservatives and stabilizers in the form of acids: citric, tartaric, lactic

Many manufacturers add vitamins and mineral supplements to concentrated puddings. For diet food produce powder concentrates with fructose and other sugar substitutes. There is powdered jelly without starch. Kissel shapes have been developed specifically for baby food.

Dry jelly can also be purchased by weight. There are certain rules for making jelly. If you follow these recommendations, jelly will turn out desired consistency, without lumps and will not lose color.

1. Dry concentrate for the preparation of jelly should be homogeneous and without lumps.
2. Kissel should be diluted in part of the water, and only then poured into boiling water
3. The drink is brought to a boil over high heat, but do not boil.
4. If desired, you can add jam, pieces of fruit or Fresh Juice cranberries, raspberries, blueberries, viburnum, blackberries. Such a drink will be enriched with natural vitamins, acquire beautiful colour and unique taste.

How to cook jelly from a pack step by step?

You should follow the rules for making jelly, indicated on the package. If you had to buy jelly powder by weight, then we will tell you how to properly prepare a drink.

• Stage 1: carefully break up the lumps of dry concentrate with a masher or other improvised means. If the jelly briquette has turned into a “stone”, it happens, then you can use a fine grater.
• Stage 2: Pour 1.2 liters of water into a saucepan and bring to a boil.
• Stage 3: while the water is boiling in a saucepan, 200 g of dry jelly concentrate is dissolved in 200 ml of purified or boiled water. Water should be taken at room temperature.

• Stage 4: pour a solution of jelly into boiling water in a thin stream. Cook the jelly over high heat, stirring all the time.
• Stage 5: bring the jelly to a boil and turn off.
• stage 6: the most pleasant - they pour it into cups and glasses and treat relatives and friends. Kissel can be drunk warm or chilled.

Why should you include jelly in your diet?

1. Kissel is good for health. The drink gently envelops the walls of the stomach, relieves inflammation and pain during peptic ulcer stomach and.
2. The drink restores strength and increases the energy of the body.
3. Kissel - useful and healthy. For children, jelly should be prepared from fresh berries and fruits. You can use dry jelly concentrates prepared using baby food technology. It should be borne in mind that some components of jelly exhibit allergic activity.
4. Pregnant women and nursing mothers benefit from milk and drinks made from natural fruits and berries.
5. Kissels with cranberries, viburnum, rose hips are recommended for colds. Such drinks bind and remove toxins, help reduce fever and improve general condition.
6. Dry jelly can be used not only for cooking delicious drink. There are many recipes for desserts and pastries using dry jelly concentrate. The dough becomes pleasant fruity taste and aroma.

How to cook jelly from a briquette, video

Today, many housewives are glad that it has become much easier to feed their loved ones - just go to the store and buy products that do not require a long pre-treatment. For example, when we are talking about drinks, at the disposal of the hostesses - packaged powders for making jelly, which you only need to dilute with boiling water. Of course, the preparation of such jelly does not require time, but we invite you to learn how to cook jelly from starch exactly as our mothers and grandmothers did.

In Rus', kissels were traditionally prepared from rye, oatmeal and wheat broths, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry kissel, the French - vanilla kissel, the inhabitants of the Scandinavian countries - cloudberry and rhubarb kissel, and the inhabitants of Israel prefer jelly from coffee and chocolate.

Kissel, first of all, is distinguished by its density and density. The density of jelly is determined by the ratio of liquid and starch in the process of preparing the drink. So, to get a liquid jelly, it is enough to take 1/2 teaspoon of starch per glass of liquid, to get a medium density jelly - 1 teaspoon of starch per glass of liquid, but if you want to get a thick jelly-like jelly, add 1/2 tablespoon starch per glass of liquid. This moment depends solely on personal preferences - someone likes to drink jelly, and someone is used to eating it with a spoon. Depending on the thickness of the jelly, it can be served as a drink, as a sauce for sweet dishes, or as a dessert.

Potato starch is used to make jelly most often - it is diluted a small amount cold water, and then poured in a thin stream into a sweet liquid, which begins to boil, stirring it continuously until it boils again. Ready jelly is removed from the fire and cooled - you should not drink very hot jelly, as you can seriously burn your throat and esophagus. Little secret- if freshly prepared jelly is sprinkled with a thin layer of sugar, then you can avoid the formation of a film on its surface.

The most important thing in the taste of jelly is the liquid you choose as the base. In principle, you can use whatever you have on hand - jams, preserves, fresh or frozen berries, dried fruits, etc. It is worth considering that the liquid base should be slightly sweeter than the expected taste, as starch suppresses the sweetness of the product.

There is no doubt about the health benefits of jelly - it protects the gastric mucosa, enveloping it, improves digestion and prevents the development of dysbacteriosis. It is especially useful to drink jelly with gastritis with hyperacidity. Fruit and berry kissels contain a large number of vitamins and nutrients, but one of the most useful is oatmeal jelly - it is recommended in the treatment of digestive ailments, lowers cholesterol, strengthens the immune system and can remove harmful toxins from the body. Kissel is ideal for both children and adults and the elderly, so do not deny yourself this pleasure. It is worth noting that jelly is very satisfying and very high-calorie drink- 100 ml contain about 50 calories.

If you want to learn more about how to cook jelly from starch, the Culinary Eden website offers you a small selection of recipes.

Berry kissel

Ingredients:
2 cups fresh or frozen berries (such as strawberries, raspberries, or cranberries)
5 glasses of water
6 tablespoons of sugar for cranberries and 3-4 tablespoons of sugar for strawberries or raspberries,
50 g potato starch.

Cooking:
Pour the berries with 4 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Let it cool down a bit and use reverse side spoons, rub the berries through a fine sieve set over a bowl. Try to extract as much as possible more juice, as much as possible.
Return the berries and liquid back to the saucepan. Add sugar and bring to a boil over medium heat, stirring. Reduce heat to low and simmer until sugar is completely dissolved, 2 to 3 minutes.
Dilute the potato starch with the remaining glass of water, stirring well. Mix starch with berry mixture and bring to a boil, stirring vigorously, until the mixture thickens. Remove from heat and cool, stirring occasionally.

Kissel from dried fruits

Ingredients:
2 cups dried fruit (e.g. 1/2 cup dried apples, 1/2 cup prunes, 1/2 cup dried apricots, 1/2 cup raisins),
6 cups boiling water
1/2 cup cold water
2 tablespoons potato starch,
2-3 tablespoons of honey
1 small cinnamon stick.

Cooking:
Rinse dried fruits thoroughly and place in large saucepan along with a cinnamon stick. Pour boiling water over dried fruits, cover and leave for 30 minutes.
Then add honey, put the pan on the fire and bring to a boil over high heat. Reduce heat and cook for 5-7 minutes.
Mix the potato starch with 1/2 cup cold water and slowly pour the mixture into the saucepan, stirring constantly. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to grind dried fruits. Serve jelly warm or cold.

Kissel from dried wild rose

Ingredients:
40 g dry rose hips,
3 glasses of water
2 tablespoons starch,
sugar or honey to taste.

Cooking:
Grind dried rose hips, add water, bring to a boil and cook for 10-15 minutes over low heat. As soon as the liquid begins to boil, add starch diluted in chilled boiled water and sugar (or honey). Do not forget to constantly stir the jelly. Remove the drink from the heat as soon as bubbles appear on its surface.

Kissel from jam

Ingredients:
150 g jam,
1.5 g citric acid,
40 g sugar
40 g starch,
800 ml of water.

Cooking:
Jam dilute hot water. Put on fire and bring to a boil. Filter the resulting mixture through a sieve, add sugar and citric acid. Boil again. Dilute starch boiled water and pour into the liquid in a thin stream, gently mixing. Remove the jelly from the heat, cool and pour into glasses.

Milk kissel with vanilla

Ingredients:
1 liter of milk
2 tablespoons starch,
6 tablespoons of sugar
2 g vanilla powder
2 tablespoons of grated chocolate.

Cooking:
Dissolve starch in half a glass of milk. To avoid the formation of lumps, it is better to pour the milk in a thin stream into a glass with starch, and then mix thoroughly.
Pour the remaining milk into a saucepan, add sugar and vanilla powder. Stir and bring to a boil. Pour in a thin stream of starch dissolved in milk. Cook, stirring constantly, for 2-3 minutes. Cool the finished jelly for half an hour, then pour into glasses and serve, sprinkled with grated chocolate or cocoa powder.

We hope that our article taught you how to cook jelly from starch, and now you can please your loved ones with a tasty and healthy drink!

The name of this fragrant, tasty and healthy drink has more than 100 years of history and is borrowed from the name of an old Russian dish - oatmeal jelly, which had the same viscosity and consistency as modern drinks. Oatmeal, rye or wheat jelly were traditional village treats, and they were prepared on the basis of fermented decoctions of cereals, from which they got their name "kissel" - that is, sour. So natural jelly was prepared by fermentation, not boiling, and was not a dessert, but a separate dish that was consumed with bread. But to cook fruit or milk jelly based on starch, in Russia they began only with the beginning of growing potatoes.

How to cook jelly from starch

Traditionally, from fresh or frozen berries, they try to cook jelly at home, which is then served as a drink, hot or cold. IN modern culinary five types of jelly are distinguished, which differ in the concentration of starch and, consequently, in the method of serving. At the same time, potato starch is usually used for berry and fruit jelly, which has a slight sourness, and corn starch is preferable for dairy and almond, as it gives a more delicate taste.

For liquid kissels, the concentration of starch is one tablespoon with a slide (10-15 g) per liter of water, for semi-liquid - 2 tablespoons (20-25 g), for semi-thick - 3 tablespoons (30-35 g) and for thick - 4 tablespoons (40-45 g) and for very thick - 6 tablespoons (70-80 g).

To cook jelly, you need to boil fruits and berries, as is done when cooking compote, while the fruits are cooked, the starch is thoroughly dissolved in 1-1.5 glasses of boiled cold water so that there are no lumps. Depending on what kind of jelly we want to get, starch can be diluted in water, syrup or milk. If necessary, the starch solution can be filtered through a fine sieve. When the fruits are cooked, the broth is seasoned with starch, slowly pouring in the solution with constant stirring. After that, the finished jelly must be brought to a boil and immediately removed from the heat.

This method is suitable for cooking liquid, semi-liquid and semi-thick jelly. Thick and very thick kissels after the introduction of starch, it is boiled with constant stirring for 5-6 minutes, after which it is poured into molds and cooled. They are served as a dessert topped with whipped cream and citrus slices. Liquid and semi-liquid jelly can be cooled directly in the pan, and thick and semi-thick, it is advisable to immediately pour into glasses or bowls. They are served as drinks or used as gravy for cottage cheese and other desserts.

Kissel from jam

Cooking jelly from jam is the easiest recipe for a drink. In order to cook it, you need to drain the syrup from any jam - cherry, raspberry, strawberry or currant, dilute it with boiled water, then heat it without boiling. Then load the fruit and season with starch and mix well. Bring the drink with dissolved starch to a boil and remove from heat. If desired, jam jelly can be prepared in a very thick concentration, poured into molds and served as a dessert with pastries and tea.

Kissel from berries

Kissel from berries is the most delicious and most flavored drink. It is preferable to cook jelly from fresh juicy berries - cranberries, raspberries, currants, which give an intense color and bright taste. A wonderful jelly is also obtained from freshly frozen berries, which, without defrosting, are thrown into boiling water and boiled until tender. For a piquant taste, you can add a few slices of citrus fruits and spices - cinnamon, mint, ginger, etc.

Before cooking, fresh berries can be slightly mashed so that the juice comes out, and then cook over low heat until the broth acquires dense color. Then add sugar to taste and season with starch. Bring the drink to a boil, remove from heat, let cool and brew. Serve chilled. To preserve the color of jelly and give it a special piquancy, it is recommended to add citric acid diluted in water at a concentration of 0.5 g per 1 liter of the finished broth.

Kissel from powder

The desire to reduce the time spent on cooking stimulated the emergence of food concentrates. It became possible to cook jelly literally from powder. Dehydrated Concentrates fruit juice, flavors, dyes, sugar and starch are packaged in bags or pressed into briquettes, designed for a certain volume of the drink. In order to cook jelly from powder, it is enough to pour the contents of the package or briquette into a saucepan, dissolve in warm, but not hot water and bring to a boil. Cook jelly, stirring constantly, avoiding the formation of lumps and foam. Ready drink cool and serve.