You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake – to ice cream, chocolate soufflés or swirled into a vanilla soufflé right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.
Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
Heat the sugar and the water together until the sugar is dissolved.
Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
