1 bag frozen raspberries, thawed (20oz)1 1/4 cup water
1/2 cup white wine (optional)
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 tsp ground cinnamon
3 whole cloves
1 tbsp lemon juice
8oz raspberry yogurt
1/2 cup sour cream
In a blender, puree raspberries, water and wine. Transfer to a large saucepan and then add the cran-raspberry juice, sugar, cinnamon, and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
3 comments:
This recipe was from one of Gwen's duplicate recipe cards that I took since it looked interesting. It is very rich, delicious, and refreshing.
So did you use the wine? I just wonder because I'm sure it adds a lot of flavor, sometimes too much.
I did use it; I should have done 1/2 and 1/2 to compare.
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