Use on ice cream or drizzle over pound cake
2-1/2 cups fresh raspberries
1/4 cup framboise (raspberry liqueur)
1/4 cup icing sugar
3 tbsp fresh lemon juice
Put 2 cups raspberries and all the other ingredients into a blender and puree.
Strain the sauce to remove seeds if you want.
Store sauce in fridge in a covered container until used.
Use remaining 1/2 cup of berries as a garnish.
