Very Berry Coulis

1 pound fresh strawberries, sliced, divided2 packages (6 ounces each) fresh raspberries, divided 1/2 cup granulated sugar, or to taste1 tablespoon orange liquorSelect the ripest strawberries for the coulis (sauce) equal to 8 ounces or half the berries. Place those berries in medium stain-proof bowl.Place remaining strawberries in large glass or stain-proof bowl with half the raspberries. Stir to combine; set aside.Add remaining raspberries to coulis-worthy strawberries. Pour 1/2 cup sugar and orange liquor over berries and stir to coat. Set aside for 5 minutes. Using blender or food processor, puree the sugared berries in two batches. Pour berry puree through fine sieve and press with back of spoon to remove seeds.Toss reserved berries with sauce. Add more sugar if necessary. Tightly cover and chill 1 to 2 hours before serving.Serve berry coulis with ice cream, pound cake and whipped cream.Serves 12.Baker's hint: 1 1/2 teaspoon orange extract can be substituted for the orange liquor.Nutrition values per serving: 61 calories, trace amount fat, 15 g carbohydrates, 3 g fiber, trace amount protein, 0 cholesterol, trace amount sodium.