This only takes 15 minutes yet it impresses people:
- Thaw a 12 oz. package of frozen unsweetened raspberries and blend them (without draining) until smooth.
- Press the puree through a fine-mesh sieve to get rid of seeds.
- Mix the puree with 3-4 tablespoons light-colored corn syrup.
Serve over cheese cake, chocolate cake or ice cream.
Store uncovered in fridge for up to one week. Makes about 1¼cups.