makes about 2 C
Cook time: 5 minutes
(sugar: .08, raspberries--free if you've got great friends; otherwise they'll cost you $3-5)
1/2 C water
1/2 C sugar
]1 Tbsp corn starch
3 C raspberries (or blueberries or a mix of whatever berries; peaches or cherries work deliciously too)
Whisk sugar and corn starch together. Add water. Bring to boil. Add berries and simmer for a few minutes until soft. (It might seem to thick at first, but give it a few minutes and the fruits will release their juices and all will be right with the world.)
If you don't have seedy raspberries, you're done. You can mash a few of the berries and leave the rest in tact.
With the raspberries, I took a potato masher and mashed them into a sauce right in the pan. Then I strained the sauce through a fine-meshed strainer. I pressed it a bit to get as much syrup as I could.
You could stop here--you've got your lovely sauce. Set it aside; you're not going to mess with it anymore. Still, I thought the seeds still had a bit of raspberriness left on them, so I put the remaining seeds back in the pan, added another cup of water and boiled for a few more minutes. The water turned fairly dark. I strained this again into a different bowl. What I had was a somewhat thick raspberry juice. It would have made beautiful beautiful popsicles. As it was, I just let it cool and gave it to my kids to drink. Yes, there was surely a bit of residual sugar in it, but I still thought it was a pretty healthy drink for them on a hot summer day.
Posted by The Tasty Cheapskate