Homemade Raspberry Sauce Recipe
Use this Raspberry sauce from our Test Kitchen to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.
- 2/3 cup sugar
- 4 teaspoons cornstarch
- 1/4 cup water
- 2-1/2 cups fresh or frozen raspberries
- 2 teaspoons lemon juice
- 1. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator. Yield: about 1 cup.
1 tablespoon) equals 12 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 3 g carbohydrate, 1 g fiber, trace protein.
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