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.