Made this last night on a whim and was a great success! Wonderful addition to vanilla ice cream and other desserts. Very easy to make and full of fresh flavor.
1 pint of raspberries
1/3 cup of sugar
1/3 cup of water
2 teaspoons of cornstarch
Spray a small sauce pan with cooking spray. Throw in raspberries, sugar, and water; cook over medium heat and stir occasionally.
Take a mug and throw in the 1 teaspoon of cornstarch. Once the raspberries begin to break down, siphon a small amount of the juice and slowly pour it into the mug. Make sure to stir as you pour, it will help prevent lumping. Once the cornstarch mix is smooth, add gradually to the pot of raspberry sauce. Stir as the cornstarch mix goes in. Cook for another few minutes then repeat the second teaspoon of cornstarch.
Once raspberry sauce is a little thicker, turn off heat and pour sauce into as small bowl. Cover with Saran Wrap and place in the refrigerator for 40-60 minutes before serving. Can be served warm but it's better if it's chilled when served with ice cream! Enjoy!
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