Recipe: Strawberry Kisiel (Thick Strawberry Puree)

Makes about 1 1/2 quarts

Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream… which I totally recommend.


1 lb fresh strawberries (or other seasonal berries)
4 cups water
4 Tbsp cornstarch
sugar to taste (between 1/2 and 1 cup is about right)


1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over medium.

2. Meanwhile, add a little water to the cornstarch and combine, making a slurry.

3. Pour cornstarch slurry into the strawberry mixture and heat up, stirring frequently. When the mixture thickens into a pudding-like consistency, begin to pour in the water, a little at a time. Do not add more water until the previous addition is mixed in evenly or you’ll get lumps. Continue until all of the water is added. Check for sweetness one more time. Add extra sugar if desired.

4. Heat the mixture until a few bubbles pop to the surface. Leave on the heat for a minute longer and then remove.

NOTE: If you did get lumps, you can get these out with an immersion blender.

5. Ladle into serving bowls and cover with plastic wrap, pressing it up against the Kisiel (this prevents a skin from forming). Chill for at least an hour. Serve as is, or pour over vanilla ice cream.

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  1. In Sweden this is very popular and can be bought ready-made in the store. It is often eaten with milk as a snack or dessert. Children love it.
    In Swedish it’s called “jordgubbskräm”.

  2. Sasha, I am waaay behind you in countries, but enjoying my adventure all the same. I am making this with cranberries since it is October. I think I have the exact same rose patterned tea cups (they were my moms)! Great serving idea. Thanks!

    • globaltable says:

      Good for you Joanne! I ‘m so excited to have such a serious and dedicated Adventurer cooking along :) If you ever want to share photos of your dishes please do – on our Facebook fan page :)

  3. Hi, Sasha. Your blog is really lovely and I find the idea of your global cooking really inspiring. I am Polish not Belorussian but we make very similar kisiel in Poland (also in lemon, sour cherry, redcurrant and cranberry flavour). My mom’s trick to avoid lumps: you can add water before the cornstarch mixture, bring strawberry purée with water to boil and then add cornstarch stirring all the time. This way you get no lumps at all. I use to add lemon peel to cooking liquid (and take it out before serving) and some lemon juice to get a brighter taste.


  1. […] and strong enough to take down a burly bear (Krupnikas). (Non-drinkers can simply enjoy a kissel [recipe], which we made a variation of when we cooked Belarus) Maps and flag courtesy of CIA World […]

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