1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water
1/4 teaspoon lemon juice (optional)

In a medium saucepan, combine the raspberries, sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Stir in lemon juice if using or make this an adult sauce and stir in a tablespoon of Chambord.

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