Berry Kanten Recipe: Jell-o of Champions
Berry Kanten Recipe:
Consider kanten the Jell-O of champions.
You can make it with any kind of fruit and juice, or tea. Take a look at my Lychee Kanten Recipe.
Kuzu, the starch of the kuzu plant, is a great natural thickener, and is easy to get in health food stores. It knocks Jell-O out of the ballpark, and is presentable enough to serve to company. Jell-O with a college education! Kanten, the dessert made with kuzu, is quick and delicious, and is known to work wonders for upset stomachs. You can eat it warm too. Even without the addition of diced fruit, you will get somewhere delicious and nutritious!
I prefer to pour it in serving cups
It is more guaranteed to be neat, and is hardly more work than pouring it in one larger mold.
- ⅔ cup kuzu
- 2 tablespoons arrowroot
- 4 cups unfiltered apple cider, pomegranate or cranberry juice
- 6 cups mixed frozen berries
- optional: 1/4 cup creme de cassis
- Only if you think it needs it: A little maple syrup. I don't add any.
In a medium saucepan, mix the kuzu and cider until dissolved. Turn on the flame and cook on medium-high flame until thickened, just a few minutes. Add the berries and maple syrup and cook a few more minutes until the mixture is heated through and loses its cloudy shade.
Transfer to individual cups and chill.
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