Jim Vorheis 1 1/2 tb Unflavored gelatin

1/3 c Cold water

3/4 c Hot water

30 oz Frozen raspberries, thawed

3 1/2 c Sour cream (28-oz)

1 1/3 c Pineapple juice

1 1/3 c Half and half

1 1/3 c Dry sherry

1/3 c Grenadine

2 tb Lemon juice

Mint Whole raspberries Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis