A bright tasting sauce made from fresh or frozen raspberries. Use as a topper to cake, pies, waffles and crepes.
Place raspberries, sugar, lemon juice and water into a pan. Bring to a boil then turn down and simmer for 3-4 minutes.
In a separate container mix the cornstarch and 1 tbsp water. Slowly stir this into the raspberry mixture and bring back to a boil. Simmer for 1-2 minutes until thickened. Remove from heat.
Refrigerate any leftovers. To use after refrigeration warm slightly and stir well.