- 12 ounces individually quick-frozen raspberries, thawed
- 3 tablespoons sugar
- 1 teaspoon strained lemon juice
- 1 teaspoon Kirsch or Framboise (raspberry eau-de-vie)
- 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
- 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
- 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
- 4 Stir in the lemon juice and Kirsch.
- Pass the sauce in a sauceboat or bowl.
- Keep the sauce covered and refrigerated before and after use.