Servings: 8 Cook Time: 30-35 Minutes
2 Cups Light Corn Syrup (Or 2 cups white sugar, 1 cup water boiled until a thick syrup forms)
2 Cups Raspberries
1 Tsp Cook’s Pure Raspberry Extract
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- In a medium saucepan, heat corn syrup until boiling.
- Add 1/3 of the raspberries into the pan and boil for 5 minutes. Remove the berries from the pan. Repeat 2 more times until all of the berries have been boiled and the sauce is bright red.
- Remove the pan from the heat. Return the berries back to the pan, then sieve the sauce, pressing the berries through the sieve.
- Let cool until room temperature and then refrigerate until use.