Raspberry Sauce

Kirsch, a cherry-flavored liqueur, brings out the flavor of the raspberries rather than masking it.

2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur)
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

Puree all the ingredients in a food processor; strain the sauce to remove the seeds. Store the sauce in the refrigerator in a covered container.

I didnt puree the sauce, just smashed with the back of spoon, I like the seeds and like some of the berries whole.
Spoon over cake or ice cream.