Ingredients
- 1 1/2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (fresh is best, but...)
- 1/4 cup sugar
Recipe
- 1 in a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- 2 let cool completely before spreading onto cake.
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