Framboise Sauvage is an Alsatian eau de vie that is the pure distilled essence of wild raspberries. If you can’t find it, regular framboise, essence of cultivated raspberries will do. Store either in your freezer.

3 pints raspberry sorbet, store-bought or homemade (see below)
30 fresh raspberries, lightly dusted with sugar
12-24 tablespoons Framboise Sauvage

Spoon 3 large tablespoons of sorbet into desert glasses.  Top each with 5 fresh raspberries and 2 to 4 tablespoons of framboise. 

Homemade Raspberry Sorbet
If you have an electric sorbet or ice cream machine, freeze the cylinder the day before.

3 cups fresh raspberries or
one 12-ounce bag whole frozen raspberries (without sugar)
1/2 cup water
2/3 cup sugar
2 egg whites
1/2 cup orange juice
12-24 tablespoons Framboise

Combine sugar and washed raspberries and water in saucepan over medium heat. Heat just until sugar dissolves, pureé in a food processor and chill thoroughly.  Beat egg whites until soft peaks form.  Add orange juice to raspberry mixture, then whisk in whites. Pour mixture into frozen cylinder and turn on machine. Sorbet takes about 30 minutes.