1 tsp lemon juice
1 tsp vanilla extract
150g sugar
300g raspberries
Boil the raspberries in 500 ml of water until they fall apart. About 15 minutes.
Then sieve the mixture and discard the raspberry pulp. You should have a clear dark red liquid. Put this into your measuring jug and top up with water, to just over 750ml. Stir in sugar until dissolved.
Put back in the pan and mix in gelatin/setting agent. Bring to the boil and stir until dissolved.
Sieve the mixture a final time, just in case there is any lump of gelatin that didn't dissolve. Put into a bowl and allow to cool.
Once cool, place in the fridge for 4-6 hours to set.
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