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]