Fresh Raspberry Sauce

The bright color and fruity taste of this simple sauce, which does not need to be cooked, is the quintessence of summer. Try it with ice cream, sponge cake, or Angel Food pie. The extra framboise adds sophistication to the taste; you can also use a raspberry-flavored liqueur, such as Chambord.
Combine 2 cups raspberries and sugar in a food processor; mash until smooth. Rub the mixture through a fine sieve in a medium bowl; remove any dry residue. Add the remaining 2 cups of raspberries, framboise, if desired, and lemon juice. Cover and refrigerate.