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Wednesday, July 29, 2015

Raspberry Glaze


   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!  



Raspberry Glaze

Ingredients:

4 cups frozen raspberries (2 12 oz. pkg.)
1 T fresh lemon juice
1 cup sugar
4 T corn starch
3 T water

  1. Cook raspberries in a medium pot over medium high heat until they begin to boil down, about 10-15 minutes.  
  2. Stir in the sugar and return to a boil.  
  3. 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.
  4. Let cool completely before using and store in the refrigerator. 


6 comments:

  1. I recently had a dessert at a restaurant with raspberry glaze on it and I loved it. I am so glad you shared this recipe because I am planning to attempt to recreate their dish. Your glaze looks like the perfect fit. Thanks for sharing at Inspiration Thursday!

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    1. Mmm! I hope it works out great for you! Thanks again for hosting, have a great week!

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  2. Yum–this sounds like a great sauce for desserts!

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    1. It is delicious. MiMi stirred it into homemade lemon ice cream and spread it over a lemon sheet cake. Both were great!!! The ice cream recipe is up today and the cake is coming tomorrow!

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  3. Great recipe! I'll definitely try it! Thanks for sharing!

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    1. Thank you! MiMi's lemon raspberry ice cream and cake that she made this for are delicious too!

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