Ingredients

• 3 cups raspberries
• 3 tablespoons Grand Marnier or Eau de Framboise, or to taste
• 2 to 4 tablespoons water to taste
• 3 to 4 tablespoons superfine sugar

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Instructions

1. In a food processor puree all ingredients until smooth. Pour puree through a fine sieve into a bowl, pressing on solids, and chill, covered. Sauce may be made 2 days ahead and chilled, covered. May be served over angel food cake, ice cream, etc.;