| ||2 || cups fresh or frozen raspberries |
| ||¼ to ½ || cup sugar, depending on the sweetness of the berries |
| ||1 || Tbsp. cornstarch mixed with 2 Tbsp. water |
| ||1 || Tbsp. lemon juice |
- In a saucepan, mix together the raspberries, sugar, and lemon juice. Heat to a simmer, stirring gently. Add the cornstarch mixture and reduce until thickened. (Sauce can be strained to remove seeds if desired.)
- Garnish with whole berries and serve atop Hazelnut Waffles.
Read Ashley Griffin’s article on the cooking class where this recipe was demonstrated.