Summary

Ingredients

• 1 kg raspberries, red and black
• 5 tablespoon roses - puree
• Preserving sugar, 1: 2
• Rosen -Mus:
• 350 g flowers-leaves roses
• 500 g preservin suar

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Instructions

1. Sort and puree the raspberries. If you like, you can put the fruit through a sieve.
2. Mix the rose butter, raspberries and preserving sugar. Let the mixture stand until the preserving sugar has dissolved. Bring to the boil according to the instructions on the packet and pour into glasses while hot.
3. Rosenmus:
4. Carefully wash 350 g rose petals and place in a bowl and mix well with 500 g preserving sugar, put in a chopper and add some water or rose juice if necessary.
5. You can also freeze this rose butter and use it at a later point in time.
6. It is e.g., used for the preparation of jams and marmalade.