Raspberry Cold Bowl

Ingredients

• 300 ml red grape juice
• 50 ml raspberry syrup
• 200 ml water
• 3 tbsp cornstarch
• 400 g raspberries
• 200 ml whipping cream
• 1 Tbsp vanilla sugar
• Lemon balm (for garnish)

Instructions

1. 1.

   Bring grape juice, raspberry syrup and water to a boil in a pot. Whisk cornstarch with a little cold water until smooth, stir into the juice and bring back to a boil.

2. 2.

   Rinse raspberries. Add about 300 g to the juice and reheat while stirring. Pour into a bowl and chill well.

3. 3.

   Beat cream until half‑set, letting vanilla sugar swirl in. Place remaining raspberries in the chilled bowl.

4. 4.

   Serve the chilled bowl topped with whipped cream and garnish with lemon balm.