|Fresh raspberries||675 Gram|
|Granulated sugar||60 Milliliter|
|Lemon juice||15 Milliliter|
Puree the raspberries in a food processor, strain through a sieve (to remove seeds) into a sauce pan.
Whisk in the sugar, heat to a boil reduce to simmering.
Blend the lemon and cornstarch add to sauce and simmer until thick.
Preparation Time:15 Minutes
Cook Time:25 Minutes
Ready In:40 Minutes