Ingredients

• 24 ounces frozen raspberries

• ½ cup confectioners’ sugar

• juice of ½ lemon

• 2 Tablespoons unsalted butter, chilled

• 1–2 Tablespoons Framboise or Grand Marnier (optional)

• pinch of Kosher salt

Instructions

Combine Ingredients

Combine the frozen raspberries, confectioners’ sugar, and lemon juice in a heavy-bottomed saucepan.

Heat and Soften

Heat over medium-high heat until the sugar melts and the berries begin to soften. Stir to crush the berries, then bring the mixture to a simmer.

Strain the Mixture

When the berries have fully broken down and the mixture is hot, pour it into a fine wire-mesh strainer set over a bowl. Use a flexible spatula to press the mixture through the strainer into the bowl.

Discard the Seeds

Discard the seeds left in the strainer.

Finish the Sauce

While the strained mixture is still hot, whisk in the butter until smooth. Add the liqueur, if using, and the Kosher salt.

Chill and Serve

Chill until ready to serve, then warm slightly before serving.