Raspberry Coulis

• 2 tablespoons sugar
• 2 cups raspberries, fresh or frozen
• 2 tablespoons raspberry liqueur

1. In a small pot, combine sugar with 1/4 cup water, and bring to a boil, stirring until sugar dissolves.
2. Cool completely.
3. Puree raspberries, syrup and liqueur in a blender, then strain through a fine sieve.

sugar, raspberries, raspberry liqueur

Taken from cooking.nytimes.com/recipes/5347 (may not work)