|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Raspberries||2 Cup (32 tbs)|
– Blend cornstarch with a little water and set aside.
– In a saucepan, boil the water, sugar and raspberries for about 5 minutes.
– Add the cornstarch and boil for 1 minute.
– Run through the blender, then a sieve, to get a smoother coulis.
– Served over ice cream.