Ingredients
2/3 cup sugar4 teaspoons cornstarch1/4 cup water2-1/2 cups fresh or frozen raspberries2 teaspoons lemon juice
Preparation
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.
