1 pint raspberries, fresh or frozen
2-3 T Agave Nectar
2 T cornstarch
1 cup cold water
Combine the raspberries and agave nectar in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender. Serve as is, with seeds or, for a smooth sauce, strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.