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Purpurhimbeeren und Charapita (gehackt)

Purple Raspberry-Charapita-Sauce


  • 250 ml water
  • 150 g sugar
  • 500 g fruits (here: purple raspberries)
  • 10-15 pieces Charapita (finely chopped)
  • 1/2 tbsp starch
  • 1 lemon (juice of that)


  • Pour sugar in water and bring to boil.
  • Wash fruit and put in boiling water, let boil through. Finely chop charapita and add.
  • Dissolve starch in some water, add to the fruit.
  • Let boil, add juice of the lemon.
  • Fill in clean glasses while still hot.


The sauce can either be made like this, including the raspberry seeds, or you can strain it through a colander to make it a 'seedless' sauce.