Step 1

Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.

Step 2

Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.

Step 3

(If you would like to keep the raspberry seeds in your sauce, skip this part and move on to the next step.) Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to stove.

Step 4

Add 2 tablespoons of cornstarch to 6 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.

Step 5

Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.