I have a recipe for raspberry sauce, which contains raspberries, lemon juice, and sugar; calls for the mixture to be heated, but not boiled; and calls for the result to be run through a mesh strainer. So, as you might guess, it comes out with the consistency of water.
How can I thicken the mixture? I'm disinclined to heat it, since the recipe doesn't call for it. If it were hot, I would try to make a cornstarch slurry, but that doesn't seem to work well with the cold mixture. There are other starch options, or maybe butter, but I'd worry about changing the flavor too much. What's my best bet here?
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