Recipe Directions
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Ingredients
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2 cups frozen raspberries, cooked down and strained through a fine mesh strainer
3 TBS cornstarch
2 TBS lemon juice
1/2 cup light corn syrup
2 cups frozen raspberries
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Directions
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Mix the cornstarch with 1/4 cup of the strained juice, then add back to the cooked and reduced berry mixture and bring to a boil, stirring constantly. Add the lemon juice and corn syrup, stirring till blended thoroughly. Add the remaining frozen berries and gently reheat.
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Yield
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N/A
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