Instructions: In a blender, puree raspberries, water and wine, if desired. Transfer to a large saucepan; add cran-raspberry juice, sugar, cinnamon and cloves. Bring to a boil over medium heat. Remove from 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.

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