200 g frozen raspberries
10 sheets of gelatine
135 g Dansukker Granulated Sugar
70 g Dansukker Glucose Syrup
1/2 tsp citric acid

To decorate
135 g Dansukker Granulated Sugar
1 ml citric acid
Zest of 1 untreated lime

Line a baking sheet with greased baking parchment.

Wash and clean the raspberries, then press them through a fine-mesh sieve to produce 1 dl raspberry purée.

Soak the gelatine sheets in cold water and set aside.

Combine the raspberry purée, sugar and syrup in a saucepan and bring to the boil over a high heat. Boil for about 6 minutes, measure the temperature to 107 degrees and then take the saucepan off the heat.

Squeeze the water from the gelatine sheets and fold them into the hot raspberry mixture. Add the citric acid and stir.

Use a spatula to spread the mixture thinly on the sheet. Leave to set at room temperature for a few hours, preferably one day.

Mix the sugar, citric acid and lime zest.
Use a sharp knife to cut the raspberry mixture into strips about 2 cm, and roll in the sugar mixture.

Store the raspberry straps in a large, unlidded container at room temperature.