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Easy Raspberry Sauce
Easy Raspberry Sauce over pancakes is one of my favorite breakfast recipes. The sauce is ready in 15 minutes so it's perfect for a lazy weekend breakfast.
Course
Breakfast
Servings
4
servings
Author
Christina Hitchcock
Ingredients
1
pint
fresh raspberries
¼
cup
granulated sugar
½
teaspoon
fresh lemon juice
1
tablespoon
cornstarch
½
cup
cold water
1
batch of your favorite pancakes
Instructions
Combine the raspberries, sugar, and lemon juice in a saucepan.
Whisk the cornstarch into the cold water until smooth.
Add the cornstarch mixture to the saucepan and bring contents to a boil.
Simmer for 5 minutes, stirring constantly, until you have the desired consistency.
The sauce will thicken further as it cools.
Puree the sauce in a blender, food processor or with an immersion blender.
Strain the sauce through a sieve.
Serve warm or cold over pancakes.