Fresh raspberry sauce

Yield: 6 servings

Measure Ingredient
2 cups Fresh raspberries
⅓ \N To 1/2 cup sugar
1 tablespoon Cornstarch
1 tablespoon Fresh lemon juice
1 tablespoon Brandy (Optional)

1. Combine the raspberries and sugar in a saucepan, crushing the berries with a spoon. Bring to a boil, stirring frequently. Strain .

2. Combine the cornstarch with 2 tablespoons of cooled raspberry juice. Bring the remaining juice to a boil. Stir in the cornstarch mixture; bring to a boil, stirring frequently. Boil for 1 minute.

3. Cool the sauce. Add the lemon juice and brandy (if used). Serve the sauce over vanilla ice cream or lemon sherbet.

[Raspberry Recipes from Larriland Farms; Lisbon, MD]

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