Ingredients
Method
- Whisk the cornstarch and water together until dissolved.
- Combine the mixture with raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Bring to a boil and let it boil for 3 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract if desired.
- Press the sauce through a fine mesh strainer to remove seeds.
- Serve warm or cool completely for a thicker sauce.
Video
Notes
- Use fresh or frozen raspberries interchangeably. Frozen berries tend to break down more easily when cooked.
- For a smoother sauce, press through a fine-mesh sieve to remove seeds. If you don't mind the seeds, you can skip this step.
- Taste and adjust sugar and lemon juice to your preference. Some raspberries are sweeter than others.
- Store the sauce in an airtight container in the refrigerator for up to a week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a smoother sauce, press through a fine-mesh sieve to remove seeds. If you don't mind the seeds, you can skip this step.
- Taste and adjust sugar and lemon juice to your preference. Some raspberries are sweeter than others.
- Store the sauce in an airtight container in the refrigerator for up to a week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.