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Instructions |
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Whisk the cornstarch and water until dissolved. Combine this
cornstarch mixture, raspberries, sugar and lemon juice into a small
saucepan over medium heat. Stir the mixture, lightly mashing
raspberries as they begin to boil.
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Let it boil for a full 3 minutes, stirring occasionally. Remove the
pan from heat and add the vanilla.
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Press the warm sauce through a fine mesh strainer to remove the
seeds, if desired. Use the back of a spoon to press the liquid
through the strainer, held over a bowl. This liquid will thicken as it
cools. It can be covered and stored in the refrigerator for up to
one week. Can also be frozen after complete cooling.
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I did squeeze the mixture through the strainer. This sauce was
great over ice cream. Serve with fresh strawberries.
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Originally Submitted
5/8/2025
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