10 oz. fresh raspberries
Or 1 (10 oz.) pkg. frozen raspberries, thawed
1/2 c. sugar
1 or more tbsp. kirschwasser

Whirl all ingredients in a blender for 2 minutes. Strain the sauce and serve over ice cream or fresh fruit.

For Chocolate Raspberry Sauce: Combine the raspberry sauce with an equal amount of chocolate sauce and heat through. I like to serve this over cream puffs filled with ice cream, but it has lots of possibilities. Use your imagination! Makes 3 cups.