Preparation

1

Step 1

Sort out the raspberries and rinse briefly. Dab with a kitchen towel.

2

Step 2

Puree the raspberries in a blender and strain through a fine sieve.

3

Step 3

Mix the puree with lemon zest and sugar.

4

Step 4

Spread the mixture thinly on the baking tray and let it dry in the oven at 60° C for 2-3 hours. Leave the oven door slightly open – to do this, clamp a wooden spoon between the door and the oven.

5

Step 5

Every now and then, crumble the sugar with your fingers. As soon as it no longer sticks to your fingers, you can take it out and let it cool completely.

6

Step 6

The sugar is now very coarse, if you want it finer, grind it again in the mixer for a few seconds.

For the recipe, you'll nee:

Ingredients

Portions

2

Food

  • 125.0 g Raspberries
  • 400.0 g Sugar
  • 1.0 zest Zest of one organic lemon