Yield: 1 cup 1 cup (1/2 pint) fresh raspberries 1/4 cup sugar 1/4 cup water 1 1/2 tsp fresh lemon juice 1 Tbsp cornstarch mixed with 2 Tbsp water In a medium saucepan, combine the raspberries, sugar, lemon juice and water. Bring the mixture to a simmer and stir until the sugar is dissolved. Bring the mixture to a boil and stir in the cornstarch and water. Reduce the heat and simmer until the sauce has thickened and become clear. Chill until ready to serve. |