Raspberry Sauce 5 Recipe

  • 2 cups raspberries (12 ounces), rinsed
  • 3/4 cup Simple Syrup, recipe follows
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 tablespoon cornstarch
  • simple syrup
  • 1 cup Sugar
  • 1 cup water
Combine in small sauce pan and bring to a boil. Reduce heat to medium and stir until sugar has completely dissolved. Let simmer for 5 minutes and then cool completely.

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 5 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use.

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