MiMi made up this recipe to go with her Lemon Texas Sheet Cake and Lemon Raspberry Ice Cream. She used 3/4 of the recipe for the cake and the other 1/4 for the ice cream. It would also be great drizzled over vanilla ice cream, or on your favorite chocolate bundt cake. Heck, it is good on a spoon if you are desperate!
4 cups frozen raspberries (2 12 oz. pkg.)
1 T fresh lemon juice
1 cup sugar
4 T corn starch
3 T water
- Cook raspberries in a medium pot over medium high heat until they begin to boil down, about 10-15 minutes.
- Stir in the sugar and return to a boil.
- In a small bowl, mix together water and corn starch. Pour into raspberries. Stir vigorously for one minute, the mixture should thicken nicely. Be sure there are no large clumps of corn starch.
- Let cool completely before using and store in the refrigerator.