Clean the berries, put them in a large saucepan and bring to the boil. When the berries boil, add lemon juice, sugar and semolina and stir constantly. When the mass becomes thick, slowly stir in the raspberry froth until the desired consistency is achieved, but a maximum of 500 ml, otherwise it will be too thin.
If the grits are too acidic, add more sugar if necessary. But be careful, the result may vary depending on the berries and the effervescence.
Pour the groats into a bowl, cool and let steep for a day.
Serve with vanilla sauce.
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