Yet another use for that rhubarb sour syrup, if you are not making those whiskey sours . . .
In a saucepan combine 2 c. raspberries and 1 3/4 c of the syrup. Cook for 30 min, then strain. Meanwhile, mix 2 T cornstarch and 1 T water. After straining the fruit mix, add this thickener, bring to a boil, and cook 1 min.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment