The Ingredients & Instructions
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| Syrups and sweet sauces are some of my favorite things to make, just to jazz up an otherwise boring meal. I threw this sauce together only because it didn't make sense to go to all the trouble of using low glycemic sugars and alternate ingredients, if I was just going to smother it in Hershey's Strawberry Syrup. The difficult thing about any sauce made of a syrup, rather than regular sugar and water, is that it doesn't thicken properly. I suggest adding cornstarch if you want more sauce, less syrup. I did not add cornstarch to the one pictured. |
| 1/2 c dark agave syrup |
| 1/2 c water |
| 10 oz frozen organic raspberries |
| 1-2 tsp cornstarch (if desired) |
| In a small saucepan, combine syrup, water, and 10 oz of frozen raspberries. Bring to a boil. Reduce heat to simmer, stirring regularly, until reduced by half. If the syrup is too thin for your tastes, add 1-2 tsp cornstarch. Whisk thoroughly. For thicker sauce, use slightly more cornstarch, but I do not recommend more than 1 tablespoon of cornstarch for about this much sauce.Most importantly, enjoy! |
