Raspberry Sauce

  • 3 1/2 cups Raspberries, fresh
  • 1/2 cup Water
  • 1/4 cup Granulated Sugar
  • 1 1/2 teaspoon Lemon Juice
  • 1 tablespoon Cornstarch
  • 1 tablespoon Cold Water
Cooking Instructions
Purée raspberries and strain; throw out seeds. Combine purée, 4 oz. water, sugar and lemon juice in a saucepan, bring to a boil. Whisk 1 Tbsp. cold water and cornstarch and add to purée, stir until thickened. Cool and store in airtight container in the refrigerator.