Raspberry jelly

400 g raspberry

3/4 glass sugar

4 glass water

3 tbsp. potato starch

Raspberry squeeze the juice and place it in the cold.

The pulp (pomace) pour 3 cups of water, bring to the boil and simmer for 10 minutes, then strain. To broth, add the sugar, stirring occasionally, bring the syrup to a boil, pour dissolved in the remaining water starch, again bring to a boil and remove from heat. Pour in pudding raspberry juice, stir.

Serve with cold milk, whipped cream or vanilla sauce.

When applying the jelly can be issued cherries, berries, currants, or strawberries and mint leaves.