How to cook sorrel jelly - Read useful advice

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You will need
  • - Fresh sorrel - 300 g;
  • - Potato starch - 20 g;
  • - Sugar - 50 g;
  • - Drinking water - about 1000 ml;
  • - Salt - to taste.
Sorrel to loop, rinse under running water, finely chop. In a convenient pan pour a little water, put chopped sorrel. Install a small heating capacity, cook until soft contents, about 6-7 minutes.
Then strain the resulting broth and soft greens rub through a sieve. All reconnect mix.
Pour into the pan with the products of 750 ml of water, add sugar and cook for 10-12 minutes. If desired, season with salt.
In half a glass of cold water Mix potato starch. Pour the resulting suspension was neat trickle into the pan with oxalic composition. Wait until the jelly boil and immediately remove from heat. Cool the drink, pour into glasses and enjoy.
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