Raspberry Syrup

Description:

Ingredients:

2 cups Big Y frozen raspberries
2 tsp. Big Y lemon juice
2 cups Big Y sugar
1 cup water, divided
½ tsp. Big Y vanilla extract
2 Tbsp. cornstarch

Instructions:

Step 1: In a medium saucepan over medium heat, combine raspberries, lemon juice, sugar and ½ cup water. Cook until raspberries are soft, about 10 minutes.
Step 2: Over a large bowl, strain raspberry mixture through a fine-mesh sieve, pressing raspberries against the mesh with the back of a ladle to remove seeds. Discard seeds and pour extracted juices back into the saucepan; add vanilla.
Step 3: Dissolve cornstarch in remaining water.
Step 4: Bring raspberry mixture to a boil over medium heat.
Step 5: Reduce heat, add cornstarch mixture and continue to cook, stirring constantly, until thickened to desired consistency.

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