Comments: I like this over ice cream but it is good over any kind of cake, chocolate, pound or cheesecake!!!

1	12-ounce package	whole frozen raspberries, thawed
4	tablespoons	Chambord or other berry liqueur
1/3	cup	sugar

• Purée thawed raspberries in food processor or blender until smooth. Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling. Stir liqueur into remaining purée.