Good sauce to serve over ice cream, pound or sponge cake.

2	cups	raspberries, fresh or frozen
1/4	cup	water
1 1/2	tbl.	sugar
1/2	tea.	lemon juice
1	tea.	cherry-flavored liqueur or raspberry-flavored liquor

• Whirl raspberries in food processor or blender until pureed. Press thru fine-mesh sieve over bowl to remove seeds.
• Combine water and sugar in small saucepan. Warm over low heat until sugar is dissolved. Pour into raspberry puree. Add lemon juice and liqueur, if desired, stirring until well blended.
• Cover and refrigerate until ready to serve.