Recipe - Fresh Raspberry Sauce

2 cup Fresh raspberries
One half cup Sugar; approximately
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 tablespoon Cognac
1 1/ Vanilla ice cream

1. Mix the raspberries with the sugar and heat, stirring frequently, to a
boil. Strain and add more sugar, if desired.

2. Mix the cornstarch with two tablespoons of cooled raspberry juice. Heat
the remaining juice to a boil, stir in the cornstarch and cook, stirring,
until thickened.

3. Cool and add the lemon juice and cognac. Serve over vanilla ice cream.
Posted to TNT Prodigy's Recipe Exchange Newsletter by
copping@frontiernet.net on 5 De, cup 1997