Ingredients

• 1 kg fresh raspberries
• 350 g sugar

Preparation

1. Pour raspberries into a pot, sprinkle with sugar, add 1/2 cup water. Bring to a boil over medium heat, stirring occasionally with a wooden spoon.
2. Reduce heat and continue cooking, crushing raspberries with a spoon. When all raspberries fall apart, remove pot from heat.
3. Line a large sieve with gauze folded 4 times, suspend it over a larger deep pot, pour raspberries into the sieve and leave for a few minutes for juice to drain naturally, then stir with a spoon to extract remaining juice from raspberries.
4. Finally, make a bundle from the gauze and squeeze out remaining juice. Place juice on heat and bring to a boil, optionally seasoning with more sugar to taste.
5. After boiling, reduce heat to minimum and pour juice into clean jars or bottles. Seal and set aside to cool. Store in a shaded place, such as a cellar.