Coulis de Framboise (Raspberry Sauce)

Using a medium saucepan, add the water and sugar heat until it just begins to simmer.
Add the raspberries and use medium heat to bring to a simmer.
Simmer for about 15 minutes. Stir occasionally. As you stir and simmer the raspberries will break up. Add the creme de cassis for the last few minutes.
Remove from the heat and cool for 10 or 15 minutes.
Using a fine mesh wire sieve over a medium bowl, strain the sauce. Push the pulp against the mesh to squeeze all of the liquid out of the mixture.
Toss the seeds and pulp into the compost.
Pour the sauce into a jar with a tight lid and store in the refrigerator until you need it. It will keep for a week or so.
An alternative way to store the sauce is to freeze it in an ice cube tray and then put the sauce cubes into a zip lock bag and store it in the freezer. Then you will have this delicious sauce available when ever you want it ... just thaw the cubes in a jar.