1 lb Raspberries fresh
2 1/4 c Claret
2 T Sparkling water
1/3 c Sugar
6 T Sour cream
Run 12 oz of the berries through a blender to puree. Stir in the sugar and claret. Chill well. Just before serving add the sparkling water/club soda and the reserved berries. Serve topped with tablespoon dollop of sour cream.