Raspberry Coulis

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.

No additional tips available.