Fresh Raspberry Sundaes
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberries||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Toasted almond ice cream||1 Pint|
In a 2-quart pan, stir together sugar and cornstarch.
Add 1 cup of the raspberries to cornstarch mixture and crush them with a spoon; then place pan over medium heat and cook, stirring, until sauce boils and thickens.
Remove from heat; stir in remaining 1 cup berries, lemon juice, and cinnamon.
Scoop ice cream into 4 sherbet glasses; top with raspberry sauce.