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.