In a blender, puree raspberries, water, and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, and cinnamon. 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.
|Time:||5-10 Minutes Preparation Time|
0 Minutes Cooking Time
By Monica from Cortez, CO