1 bag frozen Raspberries
1/4c. Powdered Sugar
1c. Sugar
1c. Water
dash of salt
1 tsp. Red Food Coloring
1 tsp. Almond Extract
1/4 c. Cornstarch
Add Powdered Sugar to bag of frozen berries and shake to coat, set aside. In a medium saucepan combine water, sugar and salt. Bring to a boil then add red coloring and almond extract. Dissolve cornstarch in a little bit of water and add to sugar water mixture. Stir until thickened to a runny gel then add raspberries and lit simmer 4 more mins. Chill.
This recipe is from Chantal. It is so delicous and versital you can use it on icecream, cakes, even in lemonade. My Eclair Pie recipes refers to using this as a topping. Enjoy!!!
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