Rinse the berries, transfer to a blender and punch until smooth.
Boil 1500 ml of water, put the berry mass, add sugar and boil for 5 minutes.
Dissolve starch in 500 ml of cold water. Pour into the berries, stirring vigorously.
As soon as the starch is brewed, remove from the stove and cool. Kissel turns out thick like jelly.
Serve cold with ice cream.