Raspberry Sauce (Sauce Framboise)

• 1 10-ounce package frozen raspberries
• 2 tablespoons kirschwasser or other white liqueur

1. Use the raspberries while they are partly frozen.
2. Put them into the container of a food processor or electric blender and blend thoroughly.
3. Line a bowl with a fine sieve and pour in the raspberries.
4. Press to extract as much liquid as possible.
5. There should be about one cup.
6. Blend with the liqueur and serve.

frozen raspberries, kirschwasser

Taken from cooking.nytimes.com/recipes/10148 (may not work)