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)
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.
Recipe found here: Raspberry Coulis