Lots of lovely raspberry bushes out now, if the mosquitos will let you get to them! Here’s something to try
This technique was suggested to us by Diana Pusko who has a Mexican restaurant on Nida, and was kind enough to take us on a foraging walk in the forest. She says to rub the leaves then put them in a jar for 24hrs. After this short fermentation, lay them out to dry fully before jarring them. Then just make a tea with the leaves, add sugar and wait for the microorganisms to get busy.
We’ve tried with one tea made from a hot infusion and another from a cold one.