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Combine the 2 cups raspberries and 1/4 cup of the milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling, about 5 minutes.
Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing firmly with the back of a spoon to extract as much liquid and pulp as possible. Discard the seeds. Return the strained raspberry liquid to the saucepan.
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