Method Puree one-third of the raspberries by pushing them through a sieve, or pureeing them in a blender, then straining to remove the seeds.
Sift sugar and beat into puree a little at a time.
Pour this sauce over remaining raspber- ries in a serving bowl and chill at least 1 hour before serving.
Really ripe gooseberries are sweet enough to eat out of hand, but tart ones are best cooked and eaten either as a compote, or pureed as in one of the following recipes.
Since goose- berries are rarely available, you can use blackberries or plums instead.