Raspberry juice

Prepare all the ingredients and tools: a large pot (2-3 l), a colander or fine sieve, a thick strainer or cheesecloth, a wooden spoon, a measuring cup, and a large bowl. Take the raspberries out of the package, check for any damaged fruit or mold; if there are any, remove them. If you are using frozen raspberries, thaw them in batches in the bowl (about 30 minutes at room temperature) until they become soft.

Pour the raspberries (600 g) into a pot and add 300 ml of water — this is the initial amount that prevents the fruit from burning during heating. Place the pot over medium heat. Gently heat for 5 minutes, stirring with a wooden spoon every 30–40 seconds, until the raspberries release their juice and a thick, liquid mixture forms. Do not bring to a vigorous boil — it should be a gentle simmer.

After 5 minutes, add sugar (200 g) and a cinnamon stick (optional, 2 pieces) and continue heating for another 5-8 minutes on low heat, stirring constantly. The sugar should dissolve, and the mixture should become smooth and more liquid. If any foam appears on the surface, skim it off with a spoon.

Remove the pot from the heat and let it sit for 5 minutes to cool slightly (it will be easier to strain). Prepare a colander lined with cheesecloth or a fine sieve over a large bowl. Pour the contents of the pot in batches into the sieve and press with a wooden spoon or silicone spatula to extract as much juice as possible, but do not force the seeds — you will stop getting juice and let more particles through. After straining, let the pulp sit for a moment to drain.

To the strained raspberry concentrate, add the remaining water (600 ml — so that the total volume of water is 900 ml) and the juice of half a lemon (50 g). Mix vigorously with a spoon or whisk to even out the consistency and flavor. Taste the juice and add a pinch of salt (1 g) — the salt will enhance the flavor and intensity of the fruits. If the juice is too sour or too intense, add an additional 50–100 ml of water to taste.

Pour the juice into a clean carafe or pitcher. Set aside to cool to room temperature (about 15–20 minutes), then chill in the refrigerator for at least 1 hour. Chilled juice develops a better texture and flavor. If you need to cool it faster, place the carafe in a larger container filled with ice (ice bath) for 15-20 minutes.

Serve the raspberry juice chilled in glasses or small cups. For decoration, add 2–3 fresh mint leaves to the carafe and optionally one cinnamon stick (optional before serving). If guests prefer a sparkling version, mix the juice with sparkling water in a 1:1 ratio directly in the glass.

If you want to prepare the juice in advance - store it in a sealed bottle in the fridge for up to 3 days. Before serving, shake the bottle well. It is not recommended to keep the juice at room temperature for long due to the lack of preservatives.