In the dead of winter, this raspberry topping will bring you the taste of summer. It is easy as pie to prepare and looks rather beautiful drizzled on top of scoops of ice-cream or a piece of decadent cheese cake. And it tastes as good as it looks. You can substitute strawberries, blueberries, or blackberries if you like.
Recipe adapted from The Best of Country Cooking
1 cup sugar
3 tablespoons corn starch
3 tablespoons water
1-1/2 cups fresh or frozen raspberries
In a small saucepan combine sugar and cornstarch. Then add in water and raspberries. Bring to a boil. As the mixture comes to a boil the raspberries will break down.
Continue cooking until its thickened, about 2 minutes.
Pour into a container and refrigerate. I’m sure you can come up with many ways to use this delicious topping.