2 1/4 cups
- 4 cups raspberries, fresh or frozen
- ¼ cup caster sugar
- ¾ cup water
- juice of 1 lemon
- 2 Tbsp cornflour
- 2 Tbsp water
Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.
Blend cornflour with water to make a smooth paste and add to berries.
Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.
This mixture can also be blended to make a purée. However, we prefer to keep the fruit chunky to add texture to our donuts, cakes and meringues.