I made this with homemade raspberry liqueur I made last raspberry season. I poured it over vanilla ice cream scoops that I had places in chocolate cups. Turned out very yummy.
Fresh berries give this sauce a brilliant red color. I had to add 3 tbls of sugar to recreate the wonderful sweet-sour taste of fully ripe fresh picked raspberries. The dark herbal flavor from the Chambord added depth to the sauce. Unlike frozen or cooked raspberries, the fresh seeds were woody and unpleasant. It only took 5 minutes to strain them out. A very versatile desert sauce that would also go well with green vegetables, shellfish, duck and poultry.