Ingredients
- 12 ounces frozen raspberry juice concentrate
- 1 tablespoon cornstarch
- 10 ounces frozen or fresh raspberries, frozen
- 2 teaspoons cornstarch, dissolved in 1 tablespoon of water
Preparation
- Combine first three ingredients into a small non-reactive saucepan. Bring to a boil. Off the heat, stir in the dissolved cornstarch. Return to the heat, bring to a full boil for 1 minute. Transfer to a serving pitcher and serve.
Categories
- Sauce/Dressing
- Quick and Easy
- MHealthy