In a small saucepan over medium heat, bring raspberries and sugar to a boil. Boil for 10 minutes, or until mixture thickens. Strain through a sieve and add water, a tablespoon at a time, until coulis is the consistency of a sauce. Refrigerate until ready to use.
MAKES ENOUGH FOR 4 HEARTS
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
