Raspberry Sauce

Ingredients:

1 package (10 ounces) frozen raspberries, thawed or 10 ounces fresh
     raspberries

2 Tbs. sugar

1/2 tsp. cornstarch

1 tsp. fresh lemon juice

Preparation:

Purée raspberries in food processor; press through sieve and discard seeds. Mix sugar and cornstarch in small saucepan; stir in raspberry purée gradually; stir until thoroughly blended. Heat over low heat, stirring constantly, until sauce boils and thickens. Remove from heat. Refrigerate until very cold. Stir in lemon juice before serving.

Serving Suggestion:

I enjoy raspberry sauce spooned over lemon ice cream. Try it!

History:

This recipe comes from Cuisine magazine.