Raspberry Coulis

This raspberry coulee sauce will suit any chef who wants to easily decorate a dessert. In addition to adding extra spice to the almond cake, it goes well with a regular pound cake and turns vanilla ice cream into a delicate sundae. The sauce is stored for up to 1 week in a tightly closed form in the refrigerator. If you want, you can reheat it slightly over low heat before serving.
In a medium saucepan over medium-high heat, bring the raspberries and 1/2 cup sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 15 minutes.Pass the mixture through a fine-mesh sieve, using a spatula to extract as much liquid as possible. Remove the seeds and skin. Add 1 tablespoon of lemon juice. Try it and add more sugar or lemon juice if you like. Serve the sauce warm or at room temperature.Note: The nutritional analysis is given for 2 tablespoons of water.