Great with peaches and ice cream for Peach Melba or with Pavlova!!
1 ½ cups raspberries
½ cup sugar
½ cup water
1 tbsp. cornstarch
1 tbsp. framboise or water
1 – 2 tsp. fresh lemon juice – optional, if needed
Mix raspberries, ½ cup sugar, and ½ cup water in saucepan and bring to a boil. Reduce heat for a slow boil and cook for 1 – 2 minutes. Stir well and put through a sieve. Return raspberry puree to saucepan.
Mix 1 tbsp. cornstarch with 1 tbsp. framboise or water. Stir into hot raspberry puree and bring back to a boil. Reduce heat and simmer 2 minutes. Taste and add lemon juice if desired.
May be served slightly warm or at room temperature.