• 500 g Raspberries
  • ½ tbsp Citric Acid
  • 2 cups Sugar
  • 2 cups Water


Boil the fruit in water for 15 minutes and make a pulp when soft.

Pour the pulp in a pan and mix sugar and citric acid.

Simmer the flame and cook for 15 minutes.

Store in a jar and refrigerate it.

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