1. Combine Ingredients: Grab a medium saucepan and toss in the raspberries, sugar, lemon juice, and water.

2. Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Make sure you stir it occasionally to prevent sticking.

3. Cook Down the Raspberries: Let the mixture simmer for about 5-7 minutes. You’ll see the raspberries breaking down and the sauce slightly thickening. Keep stirring now and then to avoid any scorching.

4. Thicken (Optional): Want a thicker sauce? In a small bowl, whisk together the cornstarch and cold water until it’s smooth. Slowly pour this slurry into the simmering sauce, stirring constantly. Cook for another minute or two, until the sauce reaches your perfect consistency.

5. Strain (Optional): If you prefer a super smooth sauce without any seeds, strain the mixture through a fine-mesh sieve. Use a spatula to press the sauce through, making sure to get all that delicious pulp. If you don’t mind the seeds, you can totally skip this!

6. Cool and Serve: Let the raspberry sauce cool down a bit before serving. Remember, it will thicken as it cools.