Raspberry Coulis

재료

1/2 c sugar

3 tbsp water

1 lb fresh raspberries or 1 12 oz bag frozen raspberries, thawed

1 tsp kirsch (optional) or 1 tsp framboise eau-de-vie (optional)

방향

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.

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

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

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