Ingredients
4 cups fresh or frozen raspberries, thawed1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice1/2 to 3/4 cup sugar1 cup sour cream
Preparation
In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.
