1 quart strawberries, raspberries, or blackberries, or a combination
1 cup sugar
6 tablespoons potato starch
6 cups milk, or half-and-half
Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour.
Kisel could be served as is, or accompanied with glasses of milk or half-and-half.