Raspberry Sauce

Posted by Bev


(This is great served over most any fruit. We love it over peaches.)

2 to 3 packages frozen raspberries
1/4 to 1/3 cup sugar
1 to 3 tablespoons Kirsch
1 teaspoon grated lemon rind

Thaw raspberries and rub though a fine sieve to remove seeds. If you buzz the berries in a blender it makes straining easier. Add sugar, Kirsch and lemon rind. Mix well. Chill unless you are using at once. You can also use brandy, rum Curacao or Cointreau but don’t use too much or you will dull the raspberry flavor.