12 mint leaves
2 cups fresh raspberries
3/4 cup white sugar
3 drops 1/4 teaspoon ground cinnamon
Rinse raspberries and mean 8 cups. Cut flesh into 1/4 inch slices. Cut into 1 inch cubes.
In a medium bowl, combine the battered raspberries, 1 cup sugar, and 2 drops of cinnamon. Stir together; cover and chill in the refrigerator at least 1 hour (nonmineral).