How to make it
5 steps. Take it one step at a time.
Combine the berries and 800ml of water
In a large pot, combine the berries and 800ml (approx 3 1/3 cups) of water. Bring to a boil and simmer for 10 minutes until the berries release their juice.
10 minStrain the mixture through a fine-mesh sieve
Strain the mixture through a fine-mesh sieve to remove berry skins and seeds, returning the liquid to the pot. Stir in the sugar until dissolved.
Whisk the potato starch
In a small bowl, whisk the potato starch with the remaining 200ml (approx 3/4 cup) of cold water until smooth to create a slurry.
Bring the fruit juice back
Bring the fruit juice back to a gentle boil. While stirring constantly, slowly pour the starch slurry into the pot.
Continue to cook
Continue to cook for 1-2 minutes until the mixture thickens and becomes clear. Do not overboil. Remove from heat and serve warm or chilled.
2 min
A little kitchen wisdom
Potato starch is preferred over cornstarch for a clearer, more translucent appearance. You can use any seasonal berries like sour cherries, cranberries, or blackcurrants.
