Raspberry Syrup

• 4 cups Frozen Raspberries
• 13 cups Cornstarch
• 1- 1/2 cup Sugar
• 13 cups Corn Syrup
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract

1. Allow raspberries to thaw completely, then bring them to a boil in a saucepan.
2. Boil for about 5 minutes, then remove from heat.
3. Strain raspberries through a fine-mesh strainer into a bowl to remove the seeds.
4. Discard the seeds.
5. Return juice to saucepan.
6. Mix cornstarch and sugar in a small bowl, and then whisk this into the raspberry juice.
7. Add the corn syrup and maple syrup and bring to a boil until thickened slightly.
8. Remove from heat and add the lemon juice and vanilla.
9. Cool and store in the refrigerator up to 1 month.

frozen raspberries, cornstarch, sugar, syrup, maple syrup, lemon juice, vanilla

Taken from tastykitchen.com/recipes/homemade-ingredients/raspberry-syrup/ (may not work)