Monday, June 13, 2011

Raspberry Topping

This raspberry topping is great served with waffles & cream, or as an ice cream topping.

Raspberry Topping
by Chelsey W.

2 cups frozen raspberries
1 1/2 cups sugar
2 cups water
3 Tbsp cornstarch
1/2 cup cold water
1 Tbsp lemon juice

In a medium saucepan place raspberries, sugar, and 2 cups water. Then bring them to a boil. In a separate bowl stir together cold water and cornstarch. Add cornstarch to boiling raspberries stirring constantly to thicken. Remove thickened raspberry mixture from heat and stir in lemon juice. Return to heat for 1 minute continuing to stir. Remove from heat and let cool.

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