1In a blender, puree raspberries, water, and wine (if desired).
2Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves
3bring just to a boil over medium heat.
4Remove from the heat, strain, and allow to cool.
5Whisk in lemon juice and yogurt.
7To serve, pour into small bowls and top with a dollop of sour cream.
8Yield: 4-6 servings.