Raspberry syrup

Yield: 8 Servings

Measure Ingredient
1 pack (10-oz) frozen raspberries; thawed and placed through a sieve
½ cup Sugar
1 tablespoon Cornstarch
1 tablespoon Cold water

From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 Discard raspberry pulp or save for another purpose. Add sugar and cornstarch blended with water to the raspbery juice. Simmer until mixture thickens. Good on ice cream

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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