Raspberry Syrup

Allow raspberries to thaw completely, then bring them to a boil in a saucepan. Boil for about 5 minutes, then remove from heat.

Strain raspberries through a fine-mesh strainer into a bowl to remove the seeds. Discard the seeds. Return juice to saucepan.

Mix cornstarch and sugar in a small bowl, and then whisk this into the raspberry juice. Add the corn syrup and maple syrup and bring to a boil until thickened slightly. Remove from heat and add the lemon juice and vanilla. Cool and store in the refrigerator up to 1 month.