69b

Ginger Candied Raspberries Yield: approximately 1 pint 170g fresh raspberries 80g granulated sugar 10g lemon juice 10g ginger, peeled and thinly sliced 1. In a small mixing bowl, combine all ingredients and allow to stand four hours, refrigerated. 2. Transfer to a saucepan and gently heat to 65ºC/150ºF. 3. Remove from heat and allow to infuse for twelve hours, refrigerated. 4. Strain juice, reserving raspberries. Reduce juice to a syrup.

Michael Laiskonis Workbook

www.mlaiskonis.com March 2009