Fruit Syrup

Fruit Syrup
1 cup crushed or very finely diced fruit
1 cup water
1 cup sugar
2-3 Tb. cornstarch
2 tsp. lemon juice, optional
 

Stir together sugar and cornstarch. Add water to the mixture, stirring until all the lumps are gone. Add fruit and optional lemon juice, and bring to a boil. Cook until syrup thickens slightly. Serve hot or cold. This works for peaches, apples, berries, mango, etc. (You just have to like the taste of the cooked fruit.) The lemon juice helps to maintain the color of the fruit.