more delicate brand, you might need to use a little more. always add rose water in very small amounts (drops are good) because once you add too much, your whole dish will taste like soap. and we don’t want that.
place the raspberries in a medium saucepan along with the salt and a couple tablespoons of water. if you are using sugar, add it now. cook over medium-high heat until the raspberries are bubbling and the sauce has reduced slightly, about 7-8 minutes for frozen berries and 5 minutes for fresh.
place the cornstarch in a small bowl and add a tablespoon of water. stir to dissolve the cornstarch then add the 