Fresh Raspberry Sauce

The vibrant color and fruity flavor of this easy no-cook sauce are the essence of summer. Try it over ice cream, pound cake, or angel food cake. The optional framboise adds sublime flavor; you can also use a raspberry-flavored liqueur, such as Chambord.

4 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon framboise (a raspberry brandy; optional)
1/2 teaspoon fresh lemon juice

Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill.

Yield: 2 cups (serving size: 1/4 cup)