Raspberry Juice

Mix well raspberries with water and tartaric acid in a large saucepan (steel or plastic), then put in the cellar or refrigerator for 24 hours. Later, pass the mixture through a sieve lined with a dishcloth (do not squeeze).

Add 1250 g of sugar to 1 l of the juice and heat it up while stirring. Do not do it! The sugar should be allowed to dissolve leisurely. Fill juice into not too large bottles, close with cellophane paper.

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