Raspberry Coulis

From: Williams-Sonoma Dessert

Good for making a dessert look fancy! Drizzle on a plate before setting down a piece of chocolate cake, or pour over vanilla ice cream. I've also used strawberries and it's turned out well.

3 cups (12 oz) raspberries
¼ cup confectioners’ sugar
1 teaspoon fresh lemon juice

In a food processor, combine the raspberries and confectioners’ sugar. Pulse until the berries are puréed. Pass the purée through a fine-mesh sieve placed over a small bowl, pressing on the contents of the sieve with the back of a flexible spatula to extract all the juice. Stir in the lemon juice. Taste and add more sugar if desired. Makes about 1 cup.