Ingredients:
1/2 cup granulated sugar
3 Tablespoons water
12 ounce bag of frozen raspberries (thawed)
1 teaspoon of Kirsch or Framboise
Direction:
Heat the sugar and water in a small saucepan over medium heat stirring time to time until the sugar dissolves, about 5 minutes.
Put the raspberries and the sugar syrup in a blender and purée.
Strain through a fine mesh sieve to remove seeds and stir in the Kirsch or Framboise, if using.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
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