100 grams free-flow frozen raspberries
1 teaspoon cornflour
2 tablespoons cold water
2 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon raspberry liqueur, optional
Mix the cornflour and water in a bowl until smooth. Tip into a small saucepan and add the sugar and lemon juice. Cook over a low heat, stirring constantly, until the sugar has dissolved and the syrup has thickened. Take off the heat and stir in the liqueur then gently mix in the frozen raspberries, turning as little as possible to just coat the fruit in the syrup. Tip into a shallow bowl and cool.