1In small heavy saucepan, stir sugar and water. Heat to boiling, without stirring, over medium heat. Cook about 10 minutes or until mixture turns caramel in color (watch carefully so it doesn’t burn).
2Remove from heat; stir in brandy and raspberries. Return pan to low heat; cook 2 minutes, stirring and smashing the berries until incorporated.
3Strain mixture to remove seeds. Serve warm sauce over ice cream. Garnish with mint.