Raspberry Gelée with Peppermint

Ingredients

• 1.2 kg raspberries
• 1 untreated lemon (juice)
• 3 stems peppermint
• 1 kg gelatin sugar (1:1)

Instructions

1. 1.

   Wash, clean the raspberries and bring them to a boil in a pot with lemon juice, peppermint, and about 250 ml water. Simmer for approximately 5–8 minutes.

2. 2.

   Line a sieve with a cloth, hang it over a bowl, and let the raspberries drain overnight. The next day, twist the cloth and squeeze out the juice.

3. 3.

   If necessary, top up the juice to 1 l with water, add the gelatin sugar in a new pot, bring to a boil, simmer for 4 minutes, and pour into well-sauced glasses.

4. 4.

   Seal tightly, place upside down for 10 minutes, flip back over, and let cool.