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Ingredients:

2 (10-ounce) packages frozen raspberries in syrup, partially thawed
1 teaspoon cornstarch mixed with 2 tablespoons water
1 teaspoon (about) fresh lemon juice

1 Pass the berries through a food mill fitted with a fine blade, or puree them in a food processor and press them through a fine-mesh strainer.

2 Bring the puree to a simmer in a small saucepan. Stir in the cornstarch mixture and cook, stirring frequently, until slightly thickened, about 1 minute. Stir in the lemon juice. Let cool slightly. Serve or transfer to an airtight container and store in the refrigerator up to 3 days.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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