- 1 vanilla bean
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups sweet Muscat such as Val d'Orbieu St.-Jean-de-Minervois
- 5 cups picked-over blackberries
- 4 cups picked-over raspberries
- 1 1/4 cups packed fresh basil sprigs
- 1/2 teaspoon fresh lemon juice, or to taste
- Accompaniment: crème fraîche or sour cream
- Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use. Whisk in sugar, cornstarch, and salt until combined well.
- In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.
- Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan and stir in basil. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berries, discarding basil, and stir until combined well. Stir in lemon juice. Divide kissel among 6 bowls. Chill kissel, covered, at least 2 hours, or until cold, and up to 2 days.
- Serve kissel with crème fraîche or sour cream.