Summary

Ingredients

• 800 g raspberries, weihed and prepared
• 50 g elderflower syrup
• 2 tablespoon lemon juice
• some tonka bean grind
• 500 g preservin suar 2: 1

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Instructions

1. Mix the raspberries with the elderflower syrup and lemon juice. Add the preserving sugar and the tonka bean and let it steep for about 1 hour.
2. Then cook according to the instructions on the package for the preserving sugar. Fill into glasses, close and let cool.