A Refreshing summer dessert, Kissel with White Wine may be made with almost any fruit, but strawberries, raspberries and blackcurrants would be especially good. Serve with stiffly whipped cream.
1 lb. berries, hulled and washed
8 fl. oz. dry white wine
4 oz. sugar
2 tablespoons arrowroot, dissolved in
3 tablespoons white wine
8 fl. oz. boiling water
½ teaspoon very finely grated lemon rind
Put the berries and wine into a medium-sized saucepan. Place the pan over high heat and bring to the boil. Reduce the heat to low and simmer gently for 15 to 20 minutes, or until the berries are very soft.
Remove the pan from the heat and pour the fruit through a fine strainer into a medium-sized mixing bowl, gently pressing the fruit through the strainer with the back of a wooden spoon.
Return the fruit puree to the saucepan and stir in the sugar. Place the pan over moderate heat and bring the mixture to the boil, stirring frequently.
Put the arrowroot mixture in a medium-sized mixing bowl. Gradually add the boiling water, stirring constantly until the liquid thickens. Stir the mixture into the puree in the pan. Add the lemon rind and continue cooking, stirring constantly, until the mixture thickens.
Remove the pan from the heat and pour the kissel into a serving dish. Serve hot or cold.