Raspberry Syrup

Tastes great served warm on pancakes, waffles and bread pudding

• Ready In: 5 mins
• Yields: 1 cup

Ingredients

• 1  cup  strained raspberries
• 1  teaspoon lemon juice
• 1⁄4 teaspoon  grated lemon rind
• 1  tablespoon cornstarch
• 3  tablespoons sugar
• 3  tablespoons cold water
• 1  tablespoon butter (optional)

Directions

1. Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste.
2. Stir strained raspberries into paste gradually until smooth.
3. Heat in saucepan until mixture boils and thickens.
4. Stir constantly.
5. Remove from heat.
6. Add 1 Tbsp butter if desired.
7. Serve warm.