This recipe comes courtesy of chef Dan Brophy and the In Good Taste kitchen store and cooking school.
| 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 |
Read Ashley Griffin’s article on the cooking class where this recipe was demonstrated.
This content is from the Ashley Griffin Gartland collection.
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