Raspberry Agave Sauce

chocolate cake with raspberry agave sauce

The Ingredients & Instructions
Syrups and sweet sauces are some of my favorite things to make, just to jazz up an otherwise boring meal. I threw this sauce together only because it didn't make sense to go to all the trouble of using low glycemic sugars and alternate ingredients, if I was just going to smother it in Hershey's Strawberry Syrup. The difficult thing about any sauce made of a syrup, rather than regular sugar and water, is that it doesn't thicken properly. I suggest adding cornstarch if you want more sauce, less syrup. I did not add cornstarch to the one pictured.
1/2 c dark agave syrup
1/2 c water
10 oz frozen organic raspberries
1-2 tsp cornstarch (if desired)
In a small saucepan, combine syrup, water, and 10 oz of frozen raspberries. Bring to a boil. Reduce heat to simmer, stirring regularly, until reduced by half. If the syrup is too thin for your tastes, add 1-2 tsp  cornstarch. Whisk thoroughly. For thicker sauce, use slightly more cornstarch, but I do not recommend more than 1 tablespoon of cornstarch for about this much sauce.Most importantly, enjoy!