Raspberry Coulis

Theoretically, you can make this coulis with any berry as a base, but the raspberry version is so very, very good that I've never felt the need to stray.  Peach sorbet? Chocolate mousse? Cheesecake?  Lemon souffle? It works really well on all of them.

This makes a LOT of coulis, so it will make plenty for whatever dessert you plan to top, even if you're serving a small army.

Raspberry Coulis
makes 1.5 cups

Cook in a sauce pan over medium, for ~5 minutes:
12 oz. individually quick frozen raspberries
1/4 cup water
1 tbsp. Chambord raspberry liqueur (optional)
6 tbsp. sugar
1/8 tsp. salt

Once the raspberries have mostly broken down, pour the hot mixture into a Cuisinart or blender.  Add 2 tsp. of lemon juice, then puree briefly.

To remove the seeds, pour the coulis through a fine mesh strainer, working it back and forth with a silicone spatula.

Refrigerate covered for ~1 hour before serving.