Summary

Ingredients

• 375 g sour cherries, from the lass
• 125 g raspberries, frozen
• 300 ml cherry juice
• 75 grams sugar
• 8 g vanilla suar
• 40 ml rum
• 5 g citric acid
• 25 g corn starch

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Instructions

1. The cherries are poured off and the juice collected (it is enough). 2/3 of the juice is added to the cherries in the pot and cooked for 2 - 3 minutes with the addition of sugar, vanilla sugar and citric acid. The raspberries are then added frozen so that they can be used
2. they do not expire. Mix the starch with the rest of the cherry juice and the rum and stir it in evenly. Let it boil briefly and you`re done.