Put the sugar and berries in a pot and allow to rest for 2 hours.
Simmer for one hour.
Save in clean and sterilized jars.
GLUTEN-FREE ALMOND RICOTTA AND RASPBERRY SPONGE CAKE
VEGAN SPONGE CAKE WITH ORANGE AND PHYSALIS FROSTING
Physalis and Mango Pie
CHOCOLATE AND RASPBERRY PIES
GLUTEN-FREE CARROT AND BLUEBERRY SPONGE CAKE
WHITE CHOCOLATE PANNA COTTA
LEMON FROSTING AND ROUGH BINDWEED FRUIT SPONGE CAKE
Light Blueberry Panna Cotta
Raspberry-filled white chocolate volcanoes
WHOLE WHEAT MUFFINS WITH BERRY FROSTING
