1/4-1/3cup (50-66g)sugardepending on the sweetness of your raspberries
Instructions
Purée the raspberries with the lemon juice in a blender or food processor. Pass the purée through a fine mesh sieve* to remove the seeds.
In a small bowl, whisk together the water and cornstarch.**
In a small saucepan, heat the raspberry purée with the sugar and cornstarch slurry to a boil over medium heat. Turn the heat down to low and simmer until slightly thickened, about 2-3 minutes.