Preparation
Mash the raspberries in a blender and then pass them through a fine sieve. How to produce the sugar syrup: give 400 ml of water in a small saucepan, add sugar and boil it. Stir until the sugar has completely dissolved. Add the raspberry puree, mint, lemon juice and a pinch of salt and slowly boil it again. Turn off the heat and skim off the foam. Put the syrup for two days in a cold place. Pour the syrup after 2 days through a fine sieve and boil it again. Fill in sterilized bottles and closed them well.
