Sort the raspberries, do not wash, only pat dry carefully if absolutely necessary. Thaw frozen raspberries. Then puree finely with the magic wand and then brush through a hair sieve. Divide half of the raspberry pulp between two pretty glasses.
Put the vanilla yoghurt with the remaining raspberry pulp, vanilla sugar, cane sugar and cinnamon in the blender and mix well. Now carefully pour the smoothie onto the raspberry pulp in the glass, but do not allow it to mix.
Turn the shell of a physalis up and cut something from below. Place the physalis on the edge of the glass, serve garnished with lemon balm and just enjoy.
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