2 c. raspberries
1/2 c. sugar
1/2 c. sour cream
1 c. cold water
1/2 c. red wine

Liquefy raspberries in blender. Add water and mix. Strain to remove seeds. Add the sour cream, sugar, and wine. Beat with a wire whisk until smooth. Yields 1/2 cups, 4-5 servings. Garnish each serving with a mint leaf or 2-3 whole raspberries.