Raspberry Coulis

This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup sugar
• 3  tablespoons water
• 1  lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
• 1  teaspoon kirsch (optional) or 1  teaspoon framboise eau-de-vie (optional)

Directions

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. Put the raspberies and the sugar syrup in a blender and puree.
3. Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.