Delicious, ruby-colored compote, in which there is only one soloist - raspberry, will not leave you indifferent. Open and shade the taste of cardamom and anise.
Bring 3 liters of water with sugar to a boil, add spices and cook for 5 minutes.
We sort out the raspberries, remove the damaged berries and stems, but not mine – wet berries do not give taste.
Pour the berries with hot syrup, bring to a boil again.
Remove from heat, cool and let stand in the refrigerator for 8-12 hours.
