Combine the sugar and cornstarch in a heavy bottom saucepan. Whisk together. Add the raspberries, lemon juice and water, mixing to combine. Turn on heat and bring to a low simmer.

Continue to simmer and stir until the raspberries until have broken down and sauce has thickened.

Remove the sauce from the heat and stir in the butter and a tiny pinch of fine salt.

You can use your raspberry sauce thick and chunky or you can place it in a small food processor to smooth it out. Run through a mesh sieve to remove seeds.

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