- 6 x 125 g raspberries
- 1 cup vanilla sugar
- ½ cup Pernod
Transfer the raspberries to a sterilised container. Drizzle with sugar and Pernod. Refrigerate overnight, carefully turning the container a few times to allow the syrup to seep through the berries.
Present it on its own or with ice cream. It can also be served with yoghurt, certain cheeses (such as Brie or goats’-milk), or topped with Appletiser as a refreshing drink.
Per serving: 521kJ, 0.8g protein, 0.4g fat, 24g carbs