Raspberry jelly with mint

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Raspberries selected. Wash the currants and remove from the stalks. Put the fruit and lemon juice in a pot and steam over a low heat until the fruit has decomposed. Place them on a sieve lined with gauze cloth and let the juice drip off. The amount of juice should be 1/2 litre.

2. 2

   Wash the mint leaves, dab dry and cut into fine strips. Mix juice and sugar and bring to the boil while stirring. Then boil for 1 minute until bubbly. Add mint. Fill into glasses and close them

3. 3

   Total approx. 5960 kJ/ 1420 kcal