|Fresh raspberries||1 Pound, washed and hulled|
|Lemon juice||2 Teaspoon|
|Arrowroot||1 Teaspoon, dissolved in 1 tablespoon water|
Place the raspberries in a medium sized bowl and sprinkle over half the sugar.
Set aside for 2 hours.
Using the back of a wooden spoon, rub the raspberries and any liquid from the bowl through a fine strainer held over a medium sized saucepan.
Discard the pulp remaining in the strainer.
Add the remaining sugar and the lemon juice and place the saucepan over high heat.
Bring the puree to the boil, reduce the heat to low and stir in the dissolved arrowroot.
Simmer the sauce for 2 to 3 minutes or until it is smooth and thick.
Remove the pan from the heat and pour the sauce into a sauceboat.