2 cups fresh or frozen raspberries, thawed
3/4 cup sifted powder sugar
1/4 cup Cointreau or other orange liqueur
1 Tbs frozen orange juice concentrate, thawed
Place raspberries in a container of an electric blender or food processor; process until smooth.
Add powdered sugar and remaining ingredients; process until blended.
Pour through a wire mesh strainer; press mixture with back of spoon to squeeze out liquid. Discard seeds.
Serve with pound cake. Makes 1 cup.
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