1 (10 oz.) pkg. frozen raspberries
1/2 c. granulated sugar
1/2 c. water
10 c. coffee, cold
1 pt. Half 'n Half
1 c. cream, whipped and sweetened
10 mint sprigs
10 whole raspberries

Puree frozen raspberries, sugar, and water in a blender cup. Strain mixture into a large mixing bowl. Add coffee and half-and-half. Blend well. Ladle into 12 oz. glasses, partially filled with cracked ice. Top with whipped cream, mint sprigs, and whole raspberries.

Makes 10 servings.