Chambord (Raspberry) Sauce

Puree the raspberries, you can strain the seeds out if you want ~ I prefer a more "natural" texture and leave them in. In a small saucepan mix together the corn starch & water. Add puree and stir. Stirring constantly over a medium heat,cook until thickend and mixture comes to a boil. Boil for 1 minute. Remove from heat and add lemon juice and Chambord. Let cool and Refrigerate leftover sauce. Use as is over ice cream, peach pie, pancakes & waffles, delicious over chocolate cake with a little whipped cream, etc. Add fresh raspberries and serve over angel cake or short cake... well you get the picture :)