Instructions: Drain raspberries, reserving syrup.

Press raspberries through a sieve, reserving puree; discard the seeds.

Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; let cool.

Yield: 3/4 cup (serving
size: 2 tablespoons).

NOTES :

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