Raspberry Sauce

• 1 (1 lb) bagfresh frozen raspberries
• 34 cup sugar
• 2 tablespoons raspberry liqueur
• 1 teaspoon lemon juice
• 2 tablespoons cornstarch
• 13 cup water

1. Thaw frozen raspberries.
2. Press through strainer to separate seeds from juice and pulp.
3. (Throw seeds away).
4. Pour liquid in small sauce pan.
5. Add sugar, raspberry liquor, lemon juice and bring to boil, melting sugar.
6. Make a slurry with corn starch and water.
7. Slowly whisk in to boiling raspberry mixture until desired thickness is reached.
8. Cool and pour desired amount over your favourite dessert.

frozen raspberries, sugar, raspberry liqueur, lemon juice, cornstarch, water

Taken from www.food.com/recipe/raspberry-sauce-153926 (may not work)