1. Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries
through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.) In a
small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till
thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.