Raspberry Coulis

Directions

1. 1
   Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
2. 2
   Put the raspberies and the sugar syrup in a blender and puree.
3. 3
   Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
4. 4
   The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.