This Polish dessert thickens raspberries with starch into a glossy cup sweet that is cool, bright, and lightly tart.
8 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pick over the raspberries and reserve a few for serving.
Gently boil the raspberries, water, and sugar for 5 minutes.
Dissolve the starch with cold water and do not add it directly to the hot fruit.
Pour the starch mixture into the pot and cook for 2 minutes, until glossy.
Divide the kisiel among bowls and serve cold with the reserved raspberries.
Let the bowls cool uncovered so the surface gloss is not lost.
💡 Tip: Dissolving the starch separately helps the kisiel stay free of lumps.
🍽️ Serving suggestion: Serve cold or warm with a few raspberries arranged on top.
~118
kcal calories
1
g protein
28
g carbs
0
g fat
9.3g
Sugar
0.1g
Fiber
4.9mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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