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.