1/4-1/3cup (1 3/4-2 3/8 ounces)sugardepending on the sweetness of your raspberries
Instructions
Purée raspberries with lemon juice in a blender or food processor. Pass purée through a fine mesh sieve* to remove seeds.
In a small bowl, whisk together water and cornstarch.**
In a small saucepan, heat raspberry purée with sugar and cornstarch slurry to a boil over medium heat. Turn heat down to low and simmer until slightly thickened, about 2-3 minutes.