500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of
Bring the Limoncello to a boil together with sugar and zest,
stirring while the sugar melts. Reduce for a few minutes,
then pour over the berries. Squeeze the raspberries and mix them
thoroughly with the limoncello syrup, then let soak for at least 1h,
Strain the berries through a strainer and let it drip until
all the berry juice had been drained out of the berries.
Mix some corn starch with a bit of the raspberry sauce in
a cup and stir to a smooth liquid texture. Mix the roux
back into the sauce, while stirring constantly.
Note: Make sure not to add too much roux to the sauce,
otherwise it'll get too thick. Also ensure that you stir constantly
to avoid lumps from forming.