Wash the raspberries and gently pat dry. Then puree very finely with the hand blender. Brush through a hair sieve. Put approx. 2-3 teaspoons of this in a bowl and quickly stir in the granulated sugar. Now place the colored granulated sugar flat on a baking sheet lined with baking paper and let it dry in the oven at approx. 50 ° C (top and bottom heat), which takes about 1 hour.
If the sugar still has a few small lumps, carefully break it apart with the back of a knife.
The sugar can change its color a little while baking, so it is best to decorate with it after baking.
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