Raspberry Coulis

Step 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.

Step 2

Put the raspberies and the sugar syrup in a blender and puree.

Step 3

Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.

Step 4

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.