Raspberry Syrup

Directions

1. 1
   Allow raspberries to thaw completely, then bring them to a boil in a saucepan.
2. 2
   Boil for about 5 minutes, then remove from heat.
3. 3
   Strain raspberries through a fine-mesh strainer into a bowl to remove the seeds.
4. 4
   Discard the seeds.
5. 5
   Return juice to saucepan.
6. 6
   Mix cornstarch and sugar in a small bowl, and then whisk this into the raspberry juice.
7. 7
   Add the corn syrup and maple syrup and bring to a boil until thickened slightly.
8. 8
   Remove from heat and add the lemon juice and vanilla.
9. 9
   Cool and store in the refrigerator up to 1 month.