You can also make this with strawberries, blueberries or cranberries.
2 cups fresh or frozen raspberries or strawberries
1/2 cup granulated sugar, halved
Splash of sherry, bourbon or rum
1 1/2 cups cream
Purée fruit with half the sugar in a food processor or blender. Strain out
Combine purée with spirits. In a cold bowl with cold beaters,
whip the cream and remaining sugar to stiff peaks.
Gently fold in fruit purée, leaving streaks.Spoon into
individual dessert glasses or bowls.
Makes 4 to 6 servings.