Yield: 30+ servings
Ingredients
- 1/2 pounds (228 g) ripe raspberries or frozen raspberries (thawed)
- 2 1/4 teaspoons (6 g) cornstarch
- 1/2 ounces (14 g) granulated sugar
Instructions
- Puree the raspberries. Strain out the seeds.
- Combine a little raspberry juice and the cornstarch in a sauce pan until combined. Add the rest of the raspberry juice.
- Heat until simmering. Add the granulated sugar and simmer the sauce for 1 minute.
- Cool, cover and store in the refrigerator.