Raspberry juice

Check the raspberries and discard any that are rotten or moldy. Place the raspberries in a wide colander and rinse gently under cold water for about 20-30 seconds — do not rub them, as they are delicate. Then transfer the raspberries to a large plate lined with paper towels and gently drain for 2-3 minutes. Do not dry them vigorously; just lightly touch them with the paper to avoid crushing the fruit.

Transfer the drained raspberries to a large, wide bowl. Evenly sprinkle with sugar (100 g) and immediately pour in the lemon juice (30 ml). Gently mix with a wooden spoon or silicone spatula just enough so that most of the fruit is slightly crushed and starts to release juice — about 20-30 turns of the spoon. Set the bowl aside for 20-30 minutes at room temperature: the sugar will dissolve, and the raspberries will release juice.

Transfer the contents of the bowl (raspberries with juice) to a medium pot with a capacity of at least 2 liters. Pour 500 ml of water into the pot. Gently stir with a wooden spoon to loosen any remaining fruit and sugar. Place the pot on the stove over medium heat.

Heat the mixture over medium heat until it begins to gently boil (small bubbles and steam) — this usually takes about 6-8 minutes. Reduce the heat to medium-low and simmer gently for another 8-10 minutes, stirring occasionally. Skim off any foam that forms with a spoon. By cooking, the raspberry extract and sugar will infuse into the water — you will achieve an intense color and aroma.

Turn off the heat and let the pot sit for about 10 minutes to allow the mixture to cool slightly (it should be warmer than lukewarm, but not scalding). Prepare a fine sieve (strainer) lined with several layers of cheesecloth or a clean kitchen towel. Pour the hot, but not boiling, raspberry mixture through the sieve in batches. After pouring, press the remaining puree with a silicone spatula or wooden spoon — squeeze vigorously to extract as much juice as possible, but be careful of the seeds: some seeds may break free, and it's worth removing them later.

Try the squeezed juice. Add a pinch of salt (1 g) — the salt will enhance the flavor. If the juice is too sour, add up to 20 g of sugar to taste (add 5 g at a time and stir, tasting each time). If you want, you can add a pinch of cinnamon (optional) — first dissolve it in a teaspoon of sugar or a small amount of warm juice to avoid lumps. Optionally, place a few fresh mint leaves in the carafe or set them aside for decoration.

If you plan to store the juice for more than a few days, prepare clean, sterilized bottles or jars. Sterilization: thoroughly wash the jars/bottles and lids, place them in a large pot of water, and boil for 10 minutes. After removing, set them on a towel. Heat the juice to a temperature of about 85°C (without allowing it to boil vigorously) and maintain it for 1-2 minutes — this is sufficient for home pasteurization. Pour the hot juice into hot, sterile bottles, leaving about 1 cm of space from the edge, and immediately seal. Turn the bottles upside down for a few minutes to check if the lids are sealing properly, then set them upright to cool.

Allow the juice to cool to room temperature (about 30-60 minutes), then store in the refrigerator for at least 4 hours to let the flavors meld. Serve chilled in a carafe or glasses - garnish with a sprig of fresh mint or a cinnamon stick (if using). For Christmas Eve, you can pour the juice into small glasses as an elegant, non-alcoholic touch.